YOUR SOLIN GENERATED RECIPE
Creamy Herb-Roasted Chicken Pesto Pasta
Enjoy a vibrant twist on classic pasta with tender herb-roasted chicken nestled on a bed of whole wheat pasta, all lifted with a fresh, creamy herb-pesto sauce accented by cherry tomatoes and a sprinkle of Parmesan. This dish harmonizes savory herbs and a light creaminess for a satisfying, balanced meal.
INGREDIENTS
4 ounces Chicken Breast
1 cup cooked Whole Wheat Pasta
1/2 cup Fresh Basil Leaves
1 tsp Extra-Virgin Olive Oil
1 tbsp Low-Fat Greek Yogurt
1/4 cup halved Cherry Tomatoes
1 tbsp Grated Parmesan Cheese
PREPARATION
Preheat your oven to 400°F. Season the chicken breast lightly with salt, pepper, and a mix of chopped rosemary and thyme to enhance the herbal notes.
Roast the chicken breast in the preheated oven for about 20-25 minutes or until fully cooked and lightly browned. Once done, allow it to rest, then slice into strips.
While the chicken is roasting, cook the whole wheat pasta according to package directions until al dente. Drain and set aside.
In a blender or food processor, combine the fresh basil leaves, a teaspoon of olive oil, the Greek yogurt, and a pinch of salt and pepper. Blend until a smooth, creamy pesto forms.
In a large mixing bowl, toss the cooked pasta with the creamy pesto until evenly coated. Gently fold in the roasted chicken strips and cherry tomatoes.
Plate the pasta and garnish with a light sprinkle of grated Parmesan cheese. Serve warm and enjoy your balanced, flavorful meal.