YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken Pasta with Fresh Basil
Savor a delightful fusion of juicy, tender chicken breast and whole wheat pasta enveloped in a silky, creamy pesto sauce. Fresh basil leaves, toasted pine nuts, and a touch of Greek yogurt lend a vibrant twist to this comforting dish, perfectly balancing zest and creaminess for a satisfying meal any time of day.
INGREDIENTS
4 ounces Chicken Breast
1 cup Whole Wheat Pasta (cooked)
2 tablespoons Plain Nonfat Greek Yogurt
½ cup Fresh Basil Leaves
1 tablespoon Pine Nuts
1 tablespoon Grated Parmesan Cheese
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic
PREPARATION
Bring a pot of water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
Season the chicken breast lightly with salt and pepper. Sauté the chicken in a non-stick pan over medium heat until fully cooked and lightly browned on each side, about 5-6 minutes per side. Once done, let it rest and then slice into strips.
In a blender or food processor, combine fresh basil leaves, pine nuts, grated Parmesan, olive oil, garlic, and Greek yogurt. Blend until smooth, adjusting the consistency with a splash of water if needed.
In a large bowl, toss the cooked pasta with the creamy pesto sauce ensuring even coating.
Plate the pasta and top with sliced chicken. Garnish with additional fresh basil leaves if desired and serve immediately.