Creamy Pesto Chicken Pasta with Fresh Herbs

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

Creamy Pesto Chicken Pasta with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Fresh Herbs

Enjoy a vibrant, creamy pesto chicken pasta that balances hearty chicken with whole wheat pasta, tossed in a luscious, Greek yogurt-infused pesto sauce. Fresh basil, garlic, and a medley of herbs brighten the dish, delivering a burst of flavor with every bite.

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NUTRITION

461kcal
Protein
45.4g
Fat
9.4g
Carbs
48.9g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

1 cup cooked Whole Wheat Pasta (approx. 140g)

1 cup Fresh Basil Leaves (20g)

2 tbsp Plain Nonfat Greek Yogurt (30g)

1 tsp Olive Oil (4.5g)

1 Garlic Clove

1/2 cup Cherry Tomatoes (75g)

1/4 cup Fresh Parsley (15g)

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PREPARATION

  • 1

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    Season the chicken breast with a pinch of salt and pepper. Heat a non-stick skillet over medium heat and cook the chicken for about 5-6 minutes per side until fully cooked. Once done, let it rest for a few minutes and then slice into strips.

  • 3

    In a food processor or blender, combine the fresh basil leaves, garlic clove, olive oil, and Greek yogurt. Blend until smooth, creating a creamy pesto sauce. Taste and adjust seasoning if needed.

  • 4

    In a large mixing bowl, combine the cooked pasta, sliced chicken, and cherry tomatoes. Drizzle with the creamy pesto sauce and gently toss to coat evenly.

  • 5

    Garnish with freshly chopped parsley and serve immediately. Enjoy your vibrant, nutrient-packed meal!

Creamy Pesto Chicken Pasta with Fresh Herbs

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

Creamy Pesto Chicken Pasta with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Fresh Herbs

Enjoy a vibrant, creamy pesto chicken pasta that balances hearty chicken with whole wheat pasta, tossed in a luscious, Greek yogurt-infused pesto sauce. Fresh basil, garlic, and a medley of herbs brighten the dish, delivering a burst of flavor with every bite.

NUTRITION

461kcal
Protein
45.4g
Fat
9.4g
Carbs
48.9g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

1 cup cooked Whole Wheat Pasta (approx. 140g)

1 cup Fresh Basil Leaves (20g)

2 tbsp Plain Nonfat Greek Yogurt (30g)

1 tsp Olive Oil (4.5g)

1 Garlic Clove

1/2 cup Cherry Tomatoes (75g)

1/4 cup Fresh Parsley (15g)

PREPARATION

  • 1

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    Season the chicken breast with a pinch of salt and pepper. Heat a non-stick skillet over medium heat and cook the chicken for about 5-6 minutes per side until fully cooked. Once done, let it rest for a few minutes and then slice into strips.

  • 3

    In a food processor or blender, combine the fresh basil leaves, garlic clove, olive oil, and Greek yogurt. Blend until smooth, creating a creamy pesto sauce. Taste and adjust seasoning if needed.

  • 4

    In a large mixing bowl, combine the cooked pasta, sliced chicken, and cherry tomatoes. Drizzle with the creamy pesto sauce and gently toss to coat evenly.

  • 5

    Garnish with freshly chopped parsley and serve immediately. Enjoy your vibrant, nutrient-packed meal!