YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken Pasta with Fresh Herbs
Enjoy a satisfying dish where tender grilled chicken, al dente whole wheat pasta, and a luscious blend of creamy Greek yogurt and vibrant pesto come together, sprinkled with fresh basil and parsley for a burst of flavor.
INGREDIENTS
4 oz Chicken Breast
2 oz dry Whole Wheat Pasta
1/4 cup Plain Low-Fat Greek Yogurt
1 tbsp Basil Pesto
2 tbsp Fresh Basil, chopped
2 tbsp Fresh Parsley, chopped
1 tsp Olive Oil
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, heat olive oil over medium-high heat and cook the chicken for about 5-6 minutes per side or until fully cooked and golden.
While the chicken is cooking, in a small bowl combine the Greek yogurt and basil pesto, stirring well to create a creamy sauce.
Slice the cooked chicken into strips and return it to the skillet. Add the cooked pasta and pour the creamy pesto sauce over the top, gently stirring to combine.
Fold in the fresh basil and parsley. Adjust seasoning with salt and pepper as needed.
Serve warm and enjoy your balanced, protein-packed meal!