YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken Pasta with Fresh Herbs
Savor the vibrant flavors of tender chicken breast tossed with whole wheat pasta in a light, creamy pesto sauce. This dish features a zesty blend of fresh basil, garlic, and parsley combined with a touch of olive oil and non-fat Greek yogurt for creaminess, making each bite aromatic and satisfying.
INGREDIENTS
4 ounces Chicken Breast
2 ounces Whole Wheat Pasta (dry)
1/2 cup Fresh Basil
1 clove Garlic
1 teaspoon Olive Oil
1/4 cup Non-Fat Greek Yogurt
1 tablespoon Fresh Parsley
Salt & 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. In a nonstick skillet over medium heat, add olive oil and cook the chicken for about 5-6 minutes per side or until fully cooked.
In a food processor or blender, combine fresh basil, garlic, non-fat Greek yogurt, and a pinch of salt and pepper. Blend until smooth to create a creamy pesto sauce.
Slice the cooked chicken into strips.
In a large bowl, combine the pasta with the sliced chicken and pour the creamy pesto sauce over the top. Toss gently to coat evenly.
Garnish with fresh parsley and an extra drizzle of olive oil if desired. Serve warm.