YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken Pasta with Fresh Basil
Enjoy a vibrant and creamy dish that pairs tender grilled chicken with whole wheat pasta tossed in a homemade light pesto sauce. Fresh basil, almonds, and a touch of nonfat Greek yogurt create a silky, aromatic coating that elevates the meal without weighing you down.
INGREDIENTS
4 oz Chicken Breast
2 oz dry Whole Wheat Pasta
1/2 cup Fresh Basil Leaves
2 tbsp chopped Almonds
1/2 tbsp Extra Virgin Olive Oil
1 Garlic Clove
1/4 cup Nonfat Greek Yogurt
1 tbsp Grated Parmesan Cheese
Salt and Pepper to taste
PREPARATION
Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
Season the chicken breast with salt and pepper. Grill or cook in a non-stick skillet over medium heat until cooked through, about 5-6 minutes per side. Let it rest, then slice into strips.
In a food processor or blender, combine fresh basil leaves, chopped almonds, garlic, olive oil, nonfat Greek yogurt, and grated Parmesan cheese. Blend until a smooth, creamy pesto sauce forms, adding a pinch of salt and pepper.
In a large bowl, toss the warm pasta with the prepared pesto sauce until evenly coated.
Top the pasta with the sliced chicken breast and garnish with extra fresh basil if desired. Serve warm.