YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken Pasta with Fresh Basil
Enjoy a delightful twist on classic pesto pasta with tender, grilled chicken breast tossed with whole wheat pasta, blended with a creamy, basil-infused pesto sauce. This dish bursts with fresh basil aroma, a slight tang from Greek yogurt, and the nutty crunch of pine nuts, making it a satisfying meal you can enjoy for dinner.
INGREDIENTS
4 ounces Chicken Breast
2 ounces Whole Wheat Pasta (dry)
1 tablespoon Olive Oil
1 tablespoon Pine Nuts
1/4 cup Fresh Basil, chopped
1 clove Garlic, minced
1 tablespoon Parmesan Cheese, grated
2 tablespoons Nonfat Greek Yogurt
PREPARATION
Cook the whole wheat pasta according to package instructions until al dente, then drain and set aside.
Season the chicken breast with a pinch of salt and pepper. In a skillet, heat the olive oil over medium heat and cook the chicken for about 5-6 minutes per side, until thoroughly cooked. Let the chicken rest, then slice into strips.
In a blender or food processor, combine the fresh basil, pine nuts, garlic, Parmesan cheese, and nonfat Greek yogurt. Blend until smooth, gradually adding a little hot pasta water to reach a creamy consistency.
Toss the cooked pasta with the creamy pesto sauce, adding extra pasta water if needed for desired consistency.
Combine the sliced chicken with the pesto pasta, mixing gently to ensure even coating.
Garnish with extra fresh basil if desired and serve immediately.