YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken Pasta with Fresh Herbs
A vibrant and creamy pasta dish featuring tender grilled chicken tossed with whole wheat pasta, blended with a fresh, zesty pesto and a touch of nonfat Greek yogurt. Finished with a medley of basil and parsley, this dish offers a balanced burst of flavor and a satisfying creaminess that's perfect for lunch or dinner.
INGREDIENTS
4 oz Chicken Breast
1 cup cooked Whole Wheat Pasta
2 tbsp Basil Pesto
1/4 cup Nonfat Greek Yogurt
1 tsp Olive Oil
2 tbsp Fresh Basil (chopped)
2 tbsp Fresh Parsley (chopped)
1 clove Garlic (minced)
Salt and Pepper to taste
PREPARATION
Season the chicken breast with salt and pepper. In a pan over medium heat, add olive oil and sear the chicken until cooked through and lightly golden, about 4-5 minutes per side. Once done, set aside and let cool slightly before slicing into strips.
Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
In a small bowl, combine the basil pesto with the nonfat Greek yogurt. Stir in the minced garlic to create a smooth, creamy sauce.
Toss the cooked pasta with the prepared creamy pesto sauce. Add the sliced chicken and gently mix to combine.
Finish by folding in the chopped fresh basil and parsley. Adjust seasoning with additional salt and pepper if needed.
Serve immediately and enjoy your flavorful and balanced meal.