YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken Pasta with Fresh Herbs
Experience a vibrant and satisfying dish where tender chicken breast meets whole wheat pasta coated in a silky, creamy pesto sauce. Fresh basil and a touch of Greek yogurt elevate the flavors, creating a harmonious blend of savory and herbaceous notes ideal for a balanced meal any time of day.
INGREDIENTS
4 oz Chicken Breast
50 g Whole Wheat Pasta
1 tbsp Pesto Sauce
2 tbsp Nonfat Greek Yogurt
2 tbsp Fresh Basil
1 clove Garlic
1 tsp Olive Oil
PREPARATION
Bring a pot of salted 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 with a pinch of salt and pepper. In a skillet, heat the olive oil over medium heat.
Add the crushed garlic to the skillet and sauté briefly until fragrant, then add the chicken breast. Cook for about 5-6 minutes on each side or until the chicken is fully cooked and lightly golden.
Transfer the cooked chicken to a cutting board and slice it into strips or bite-sized pieces.
In the same skillet, lower the heat and add the pesto sauce along with the nonfat Greek yogurt. Stir to combine and create a light, creamy sauce.
Return the sliced chicken to the skillet, toss with the sauce until well coated, and add the drained pasta.
Gently fold in fresh basil to infuse the dish with bright herbal notes. Adjust seasoning with salt and pepper to taste.
Serve immediately and enjoy your creamy pesto chicken pasta.