Creamy Herb-Roasted Chicken Pesto Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Herb-Roasted Chicken Pesto Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Chicken Pesto Pasta

Savor the delightful balance of herb-roasted chicken partnered with whole wheat pasta tossed in a creamy blend of basil pesto and Greek yogurt. This dish is accented with fresh cherry tomatoes and baby spinach for a vibrant, satisfying meal that blends savory herbs with a creamy finish.

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NUTRITION

522kcal
Protein
43.9g
Fat
16.8g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 oz Whole Wheat Pasta (dry)

1 tbsp Basil Pesto

1/4 cup Nonfat Greek Yogurt

1/2 cup Cherry Tomatoes

1 cup Baby Spinach

1 tbsp Fresh Basil

1 clove Garlic

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and finely chopped fresh basil. Drizzle with olive oil and minced garlic.

  • 3

    Place the chicken on a baking sheet and roast in the oven for 18-20 minutes or until cooked through.

  • 4

    While the chicken roasts, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside, reserving a splash of pasta water.

  • 5

    In a mixing bowl, combine the basil pesto with nonfat Greek yogurt to create a creamy sauce. If needed, thin out with a little reserved pasta water.

  • 6

    Add the cooked pasta to the bowl with the creamy pesto sauce and toss well to coat evenly.

  • 7

    Slice the roasted chicken into strips and gently mix in with the pasta along with cherry tomatoes and baby spinach.

  • 8

    Adjust seasoning with salt and pepper to taste, and serve warm.

Creamy Herb-Roasted Chicken Pesto Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Herb-Roasted Chicken Pesto Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Chicken Pesto Pasta

Savor the delightful balance of herb-roasted chicken partnered with whole wheat pasta tossed in a creamy blend of basil pesto and Greek yogurt. This dish is accented with fresh cherry tomatoes and baby spinach for a vibrant, satisfying meal that blends savory herbs with a creamy finish.

NUTRITION

522kcal
Protein
43.9g
Fat
16.8g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 oz Whole Wheat Pasta (dry)

1 tbsp Basil Pesto

1/4 cup Nonfat Greek Yogurt

1/2 cup Cherry Tomatoes

1 cup Baby Spinach

1 tbsp Fresh Basil

1 clove Garlic

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and finely chopped fresh basil. Drizzle with olive oil and minced garlic.

  • 3

    Place the chicken on a baking sheet and roast in the oven for 18-20 minutes or until cooked through.

  • 4

    While the chicken roasts, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside, reserving a splash of pasta water.

  • 5

    In a mixing bowl, combine the basil pesto with nonfat Greek yogurt to create a creamy sauce. If needed, thin out with a little reserved pasta water.

  • 6

    Add the cooked pasta to the bowl with the creamy pesto sauce and toss well to coat evenly.

  • 7

    Slice the roasted chicken into strips and gently mix in with the pasta along with cherry tomatoes and baby spinach.

  • 8

    Adjust seasoning with salt and pepper to taste, and serve warm.