Name: Pesto Chicken Linguine with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1.25 oz Whole wheat linguine; 1 tbsp Basil pesto; 2 tbsp Sun-dried tomatoes; 1 tsp Extra virgin olive oil; 1 cup Baby spinach; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic; 1 tsp Lemon juice

Pesto Chicken Linguine 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 Linguine with Sun-Dried Tomatoes

Pan-seared chicken breast tossed with al dente linguine and a vibrant basil pesto, featuring tangy sun-dried tomatoes for a burst of Mediterranean flavor.

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NUTRITION

Protein

49g

Fat

20.7g

Carbs

19.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.25 oz Whole wheat linguine

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 tsp Extra virgin olive oil

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tsp Lemon juice

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the linguine until al dente, reserving two tablespoons of pasta water before draining.
2
Season the chicken breast with sea salt and black pepper on both sides.
3
Heat the extra virgin olive oil in a skillet over medium-high heat and sear the chicken until golden brown and cooked through.
4
Remove the chicken from the pan, let it rest for a few minutes, then slice it into thin strips.
5
In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for one minute until the aroma is released.
6
Add the baby spinach to the skillet and toss for 30 seconds until it begins to wilt.
7
Turn off the heat and add the cooked pasta, sliced chicken, basil pesto, and lemon juice to the pan.
8
Toss thoroughly to coat, adding the reserved pasta water as needed to achieve a smooth, glossy consistency.