YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken Pasta with Fresh Herbs
Savor a delightful blend of tender chicken, whole wheat pasta enveloped in a velvety, light pesto cream sauce, accented by a medley of fresh basil and parsley. This dish delivers a harmonious balance of creamy texture, herbaceous aroma, and satisfying bite, making it perfect for a nourishing dinner that delights every sense.
INGREDIENTS
3 ounces Chicken Breast
2 ounces dry Whole Wheat Pasta
1 tablespoon Light Pesto Sauce
2 tablespoons Light Cream
2 tablespoons Fresh Mixed Herbs (Basil & Parsley)
0.5 cup Cherry Tomatoes (halved)
Salt and Pepper (to taste)
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 salt and pepper. In a skillet over medium heat, cook the chicken until golden and cooked through, about 5-7 minutes per side. Once done, let it rest and then slice into strips.
In the same skillet, lower the heat to medium-low and add the light pesto sauce and light cream. Stir to combine and let it gently warm, forming a creamy sauce.
Add the cooked pasta to the skillet and toss until evenly coated with the sauce. Incorporate the cherry tomatoes and fresh mixed herbs, stirring gently to combine.
Plate the creamy pesto pasta and top with the sliced chicken. Garnish extra herbs if desired and serve immediately.