Creamy Sun-Dried Tomato Chicken Pasta

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

Creamy Sun-Dried Tomato Chicken Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Sun-Dried Tomato Chicken Pasta

Enjoy this vibrant, creamy chicken pasta that perfectly balances tangy sun-dried tomatoes with succulent chicken and whole wheat pasta in a light, velvety sauce. A richly satisfying dish that surprises the palate with hints of olive oil and fresh spinach.

Try 7 days free, then $12.99 / mo.

NUTRITION

492kcal
Protein
37.9g
Fat
15.1g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup whole wheat pasta (cooked from 1/2 cup dry)

1/4 cup Sun-Dried Tomatoes

2 tbsp Light Cream Cheese

1 cup Spinach

1 tsp Olive Oil

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Bring a pot of water to a simmer and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 2

    Season the chicken breast with salt and pepper. In a medium skillet, heat the olive oil over medium heat and sauté the chicken until fully cooked, about 5-6 minutes per side. Remove from the skillet and slice into strips.

  • 3

    In the same skillet, add the sun-dried tomatoes and spinach. Sauté lightly until the spinach wilts, about 1-2 minutes.

  • 4

    Add the light cream cheese and a splash of pasta water to the skillet, stirring until a creamy sauce forms.

  • 5

    Mix in the cooked pasta and chicken slices, tossing until everything is evenly coated in the sauce. Adjust seasoning with salt and pepper if needed before serving.

Creamy Sun-Dried Tomato Chicken Pasta

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

Creamy Sun-Dried Tomato Chicken Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Sun-Dried Tomato Chicken Pasta

Enjoy this vibrant, creamy chicken pasta that perfectly balances tangy sun-dried tomatoes with succulent chicken and whole wheat pasta in a light, velvety sauce. A richly satisfying dish that surprises the palate with hints of olive oil and fresh spinach.

NUTRITION

492kcal
Protein
37.9g
Fat
15.1g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup whole wheat pasta (cooked from 1/2 cup dry)

1/4 cup Sun-Dried Tomatoes

2 tbsp Light Cream Cheese

1 cup Spinach

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Bring a pot of water to a simmer and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 2

    Season the chicken breast with salt and pepper. In a medium skillet, heat the olive oil over medium heat and sauté the chicken until fully cooked, about 5-6 minutes per side. Remove from the skillet and slice into strips.

  • 3

    In the same skillet, add the sun-dried tomatoes and spinach. Sauté lightly until the spinach wilts, about 1-2 minutes.

  • 4

    Add the light cream cheese and a splash of pasta water to the skillet, stirring until a creamy sauce forms.

  • 5

    Mix in the cooked pasta and chicken slices, tossing until everything is evenly coated in the sauce. Adjust seasoning with salt and pepper if needed before serving.