YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken Pasta with Fresh Herbs
Savor a luscious bowl of creamy pesto chicken pasta where tender chicken breast mingles with whole wheat pasta, lightly coated in a velvety blend of low-fat cream cheese and basil pesto. Fresh spinach, juicy cherry tomatoes, and a flourish of fresh basil elevate this dish with vibrant color and texture, making it a balanced and satisfying meal.
INGREDIENTS
4 oz Chicken Breast
2 oz Whole Wheat Pasta (dry)
1 tbsp Low-Fat Cream Cheese
1 tbsp Basil Pesto
1 cup Baby Spinach
1/2 cup Cherry Tomatoes
Fresh Basil sprigs
PREPARATION
Bring a pot of 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 lightly with salt and pepper. In a non-stick skillet over medium-high heat, sear the chicken for about 5-6 minutes per side until fully cooked and lightly golden. Remove from the pan and let rest before slicing into strips.
In the same skillet over low heat, stir in the low-fat cream cheese and basil pesto until well combined and creamy. If needed, add a splash of water or pasta cooking water to achieve desired consistency.
Add the cooked pasta to the skillet along with the baby spinach and halved cherry tomatoes. Toss gently to coat the pasta evenly in the creamy pesto sauce. Heat until the spinach wilts slightly.
Serve the pasta in a bowl, topped with sliced chicken breast and garnished with fresh basil sprigs. Enjoy warm.