Creamy Herb-Roasted Chicken Pesto Pasta

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

Creamy Herb-Roasted Chicken Pesto Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Chicken Pesto Pasta

Enjoy a vibrant, satisfying dish where tender herb-roasted chicken pairs perfectly with whole wheat pasta coated in a creamy, fresh basil pesto. This meal delivers a delightful blend of savory and fresh flavors, ideal for a balanced, nutrient-packed dinner.

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NUTRITION

434kcal
Protein
45.7g
Fat
17g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1 cup fresh Basil Leaves

1 tbsp Pine Nuts

1 tsp Olive Oil

1 tbsp grated Parmesan Cheese

2 tbsp Low-Fat Greek Yogurt

1 clove Garlic

1 tsp Mixed Dried Herbs

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the 4 oz chicken breast generously with the mixed dried herbs, salt, and pepper. Place on a baking sheet and roast in the oven for 20-25 minutes or until cooked through. Once done, let it cool slightly and slice into bite-sized pieces.

  • 3

    While the chicken roasts, cook the whole wheat pasta according to package instructions until al dente, then drain.

  • 4

    In a food processor or blender, combine the fresh basil leaves, pine nuts, olive oil, grated Parmesan, low-fat Greek yogurt, and garlic. Blend until smooth to create a creamy pesto sauce.

  • 5

    Toss the cooked pasta with the prepared pesto until evenly coated.

  • 6

    Gently mix in the sliced herb-roasted chicken with the pesto pasta.

  • 7

    Serve immediately, enjoying the fresh flavors and creamy texture of the dish.

Creamy Herb-Roasted Chicken Pesto Pasta

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

Creamy Herb-Roasted Chicken Pesto Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Chicken Pesto Pasta

Enjoy a vibrant, satisfying dish where tender herb-roasted chicken pairs perfectly with whole wheat pasta coated in a creamy, fresh basil pesto. This meal delivers a delightful blend of savory and fresh flavors, ideal for a balanced, nutrient-packed dinner.

NUTRITION

434kcal
Protein
45.7g
Fat
17g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1 cup fresh Basil Leaves

1 tbsp Pine Nuts

1 tsp Olive Oil

1 tbsp grated Parmesan Cheese

2 tbsp Low-Fat Greek Yogurt

1 clove Garlic

1 tsp Mixed Dried Herbs

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the 4 oz chicken breast generously with the mixed dried herbs, salt, and pepper. Place on a baking sheet and roast in the oven for 20-25 minutes or until cooked through. Once done, let it cool slightly and slice into bite-sized pieces.

  • 3

    While the chicken roasts, cook the whole wheat pasta according to package instructions until al dente, then drain.

  • 4

    In a food processor or blender, combine the fresh basil leaves, pine nuts, olive oil, grated Parmesan, low-fat Greek yogurt, and garlic. Blend until smooth to create a creamy pesto sauce.

  • 5

    Toss the cooked pasta with the prepared pesto until evenly coated.

  • 6

    Gently mix in the sliced herb-roasted chicken with the pesto pasta.

  • 7

    Serve immediately, enjoying the fresh flavors and creamy texture of the dish.