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

Enjoy a satisfying dish where tender herb-roasted chicken meets whole wheat pasta tossed in a light, homemade basil pesto cream sauce. This balanced plate delivers a punch of flavor with aromatic herbs and a creamy texture, making it perfect for a healthful lunch or dinner.

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NUTRITION

401kcal
Protein
38.1g
Fat
11.9g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Whole Wheat Pasta

2 tbsp Homemade Basil Pesto

2 tbsp Nonfat Greek Yogurt

1/2 cup Fresh Spinach

2 tbsp Mixed Fresh Herbs (basil, parsley, thyme)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with salt, pepper, and a sprinkle of mixed fresh herbs.

  • 2

    Roast the chicken in the oven for about 20-25 minutes, or until fully cooked, then let rest and slice into strips.

  • 3

    Cook the whole wheat pasta according to package instructions until al dente, then drain.

  • 4

    In a mixing bowl, blend the homemade basil pesto with nonfat Greek yogurt to create a creamy sauce.

  • 5

    Toss the cooked pasta with the creamy pesto sauce and fresh spinach. Add in the sliced roasted chicken and gently mix.

  • 6

    Finish by sprinkling extra mixed herbs on top for garnish and serve immediately.

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

Enjoy a satisfying dish where tender herb-roasted chicken meets whole wheat pasta tossed in a light, homemade basil pesto cream sauce. This balanced plate delivers a punch of flavor with aromatic herbs and a creamy texture, making it perfect for a healthful lunch or dinner.

NUTRITION

401kcal
Protein
38.1g
Fat
11.9g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Whole Wheat Pasta

2 tbsp Homemade Basil Pesto

2 tbsp Nonfat Greek Yogurt

1/2 cup Fresh Spinach

2 tbsp Mixed Fresh Herbs (basil, parsley, thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with salt, pepper, and a sprinkle of mixed fresh herbs.

  • 2

    Roast the chicken in the oven for about 20-25 minutes, or until fully cooked, then let rest and slice into strips.

  • 3

    Cook the whole wheat pasta according to package instructions until al dente, then drain.

  • 4

    In a mixing bowl, blend the homemade basil pesto with nonfat Greek yogurt to create a creamy sauce.

  • 5

    Toss the cooked pasta with the creamy pesto sauce and fresh spinach. Add in the sliced roasted chicken and gently mix.

  • 6

    Finish by sprinkling extra mixed herbs on top for garnish and serve immediately.