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

Savor the delightful medley of tender herb-roasted chicken paired with whole wheat pasta tossed in a light, creamy pesto sauce. This dish balances robust flavors and fresh ingredients, making it a versatile choice for lunch or dinner.

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NUTRITION

502kcal
Protein
45.8g
Fat
16g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

50 grams Whole Wheat Pasta

2 tablespoons Low-Fat Cream

1 tablespoon Basil Pesto

1/2 cup Cherry Tomatoes (halved)

1 clove Garlic

2 tablespoons Fresh Basil (chopped)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Season the chicken breast with salt, pepper, and chopped fresh basil. Roast on a baking sheet for about 20-25 minutes until fully cooked.

  • 2

    Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 3

    In a small saucepan over medium-low heat, sauté minced garlic until fragrant, then add the low-fat cream and basil pesto. Stir to combine and warm through without boiling.

  • 4

    Slice the roasted chicken into bite-sized pieces.

  • 5

    Toss the cooked pasta with the creamy pesto sauce, and add in the sliced chicken and halved cherry tomatoes.

  • 6

    Garnish with additional fresh basil if desired, and serve immediately.

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

Savor the delightful medley of tender herb-roasted chicken paired with whole wheat pasta tossed in a light, creamy pesto sauce. This dish balances robust flavors and fresh ingredients, making it a versatile choice for lunch or dinner.

NUTRITION

502kcal
Protein
45.8g
Fat
16g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

50 grams Whole Wheat Pasta

2 tablespoons Low-Fat Cream

1 tablespoon Basil Pesto

1/2 cup Cherry Tomatoes (halved)

1 clove Garlic

2 tablespoons Fresh Basil (chopped)

PREPARATION

  • 1

    Preheat the oven to 400°F. Season the chicken breast with salt, pepper, and chopped fresh basil. Roast on a baking sheet for about 20-25 minutes until fully cooked.

  • 2

    Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 3

    In a small saucepan over medium-low heat, sauté minced garlic until fragrant, then add the low-fat cream and basil pesto. Stir to combine and warm through without boiling.

  • 4

    Slice the roasted chicken into bite-sized pieces.

  • 5

    Toss the cooked pasta with the creamy pesto sauce, and add in the sliced chicken and halved cherry tomatoes.

  • 6

    Garnish with additional fresh basil if desired, and serve immediately.