YOUR SOLIN GENERATED RECIPE
Creamy Herb-Roasted Chicken Pesto Pasta
Enjoy this vibrant dish featuring tender herb-roasted chicken paired with whole wheat pasta tossed in a light, creamy pesto sauce accented by fresh basil, garlic, and a splash of lemon juice. Perfectly balanced to fit your nutritional goals while delighting your taste buds.
INGREDIENTS
4 oz Chicken Breast
1.5 oz Whole Wheat Pasta
2 tbsp Nonfat Greek Yogurt
1 tsp Extra Virgin Olive Oil
1/4 cup chopped Fresh Basil
1 clove Garlic
1 tsp Fresh Lemon Juice
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Season the chicken breast with salt and pepper. Place on a baking sheet and roast for 18-20 minutes, or until the internal temperature reaches 165°F. Once done, let it rest and chop into bite-sized pieces.
While the chicken roasts, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside, reserving a small splash of pasta water.
In a small blender or food processor, combine the nonfat Greek yogurt, olive oil, fresh basil, garlic, lemon juice, and a pinch of salt and pepper. Blend until smooth, adding a small amount of pasta water if needed to achieve a creamy consistency.
In a large bowl, toss the cooked pasta with the creamy herb pesto sauce. Gently fold in the roasted chicken pieces.
Serve immediately, garnished with extra fresh basil if desired.