YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken Pasta with Fresh Herbs
A vibrant, light, and satisfying dish featuring tender grilled chicken, perfectly al dente whole wheat pasta, and a luscious, homemade pesto cream sauce. Enhanced with a splash of almond milk and topped with a medley of fresh herbs, this dish strikes a delicate balance between comforting creaminess and exciting, herbaceous flavors.
INGREDIENTS
4 oz Chicken Breast
2 oz Whole Wheat Pasta (dry)
1 tbsp Pesto Sauce
2 tbsp Unsweetened Almond Milk
2 tbsp Fresh Mixed Herbs
Salt & Pepper to taste
PREPARATION
Preheat your oven to 375°F or heat a grill pan over medium-high heat.
Season the chicken breast with salt and pepper, then grill or bake until fully cooked (about 15-20 minutes), and slice into strips.
Bring a pot of salted water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.
In a small bowl, combine the pesto sauce with unsweetened almond milk to create a creamy sauce.
Toss the hot pasta with the creamy pesto sauce until evenly coated.
Fold in the sliced chicken, gently mixing until well combined.
Garnish with freshly chopped herbs and adjust the seasoning with additional salt and pepper if needed.
Serve warm and enjoy your balanced, flavorful meal.