YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken Pasta with Fresh Herbs
Savor the vibrant flavors of tender chicken breast tossed with whole wheat pasta in a silky, creamy pesto sauce accented by fresh basil and parsley. This dish beautifully balances the zesty tang of sun-dried tomatoes and the aromatic allure of garlic-infused spinach for a satisfying, nutritious meal.
INGREDIENTS
4 oz Chicken Breast
2 oz Whole Wheat Pasta (dry)
1/4 cup Nonfat Greek Yogurt
1 tsp Olive Oil
1/2 cup Fresh Basil
1/2 cup Fresh Parsley
2 cloves Minced Garlic
1 cup Baby Spinach
2 tbsp Sun-Dried Tomatoes (chopped)
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 non-stick skillet over medium heat, add the olive oil and sear the chicken for about 5-6 minutes on each side until fully cooked. Remove the chicken from the skillet and let it rest before slicing.
In the same skillet, add minced garlic and sauté until fragrant, then add baby spinach and sun-dried tomatoes. Cook until the spinach wilts slightly.
In a bowl, combine nonfat Greek yogurt with chopped fresh basil, parsley, and a pinch of salt and pepper to form a creamy pesto sauce.
Add the cooked pasta and sliced chicken to the skillet with the spinach mixture. Pour the creamy pesto sauce over and gently toss to combine all ingredients evenly.
Adjust seasoning as needed and serve warm.