Name: Pesto Chicken Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Boneless skinless chicken breast; 1.5 oz Chickpea pasta; 1 tbsp Basil pesto; 1 tbsp Sun-dried tomatoes; 1 cup Fresh baby spinach; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Extra virgin olive oil

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

Pan-seared chicken breast and chickpea pasta tossed in a vibrant basil pesto with tangy sun-dried tomatoes and wilted spinach.

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NUTRITION

Protein

55.6g

Fat

19.3g

Carbs

32.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless skinless chicken breast

1.5 oz Chickpea pasta

1 tbsp Basil pesto

1 tbsp Sun-dried tomatoes

1 cup Fresh baby spinach

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

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PREPARATION

1
Bring a medium pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.
2
While the pasta cooks, season the chicken breast on both sides with garlic powder, sea salt, and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5-7 minutes per side until golden brown and cooked through.
4
Remove the chicken from the skillet and let it rest for 3 minutes before slicing into bite-sized strips.
5
Drain the pasta, reserving 2 tablespoons of the cooking water.
6
In the same skillet used for the chicken, add the cooked pasta, sliced chicken, sun-dried tomatoes, and basil pesto over low heat.
7
Add the fresh baby spinach and the reserved pasta water, tossing gently until the spinach is just wilted and the sauce is creamy.
8
Serve immediately in a shallow bowl.