Name: Pesto Chicken Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1.5 oz chickpea penne pasta; 1 tbsp basil pesto; 1 tbsp sun-dried tomatoes; 1 cup baby spinach; 0.5 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

Pesto Chicken Pasta with Sun-Dried Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Pasta with Sun-Dried Tomatoes

Sautéed chicken breast and chickpea pasta tossed in a vibrant basil pesto with sun-dried tomatoes and wilted spinach for a savory and satisfying meal.

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NUTRITION

Protein

38g

Fat

13.8g

Carbs

32.5g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea penne pasta

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup baby spinach

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Bring a medium pot of salted water to a boil and cook the chickpea penne according to package directions until al dente.
2
While the pasta boils, season the chicken breast with sea salt and black pepper on both sides.
3
Heat the olive oil in a large skillet over medium heat and sauté the chicken for 5 to 6 minutes per side until cooked through and golden.
4
Remove the chicken from the skillet, let it rest for 2 minutes, then slice into bite-sized strips.
5
In the same skillet, add the minced garlic and chopped sun-dried tomatoes, stirring for 1 minute until fragrant.
6
Add the cooked pasta and baby spinach to the skillet, tossing gently until the spinach is just wilted.
7
Turn off the heat and stir in the basil pesto and sliced chicken until everything is evenly coated and glossy.