Creamy Pesto Chicken with Roasted Tomato Pasta

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

Creamy Pesto Chicken with Roasted Tomato Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken with Roasted Tomato Pasta

Enjoy a vibrant plate featuring tender chicken breast coated in a luscious light cream and basil pesto, tossed with al dente whole wheat pasta and sweet roasted tomatoes. A well-balanced dish that delights the senses with every bite.

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NUTRITION

511kcal
Protein
38.3g
Fat
26g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1 cup Cherry Tomatoes

2 tablespoons Basil Pesto

1 tablespoon Light Cream

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt and pepper. In a skillet over medium-high heat, sear the chicken for about 2-3 minutes per side until golden brown.

  • 3

    Place the seared chicken on a baking tray and transfer to the oven. Roast for 12-15 minutes or until fully cooked.

  • 4

    While the chicken roasts, toss the cherry tomatoes with olive oil, salt, and pepper. Spread them out on a separate baking tray and roast in the oven for about 10 minutes until they soften and begin to caramelize.

  • 5

    In a small saucepan, combine the basil pesto and light cream over low heat until smooth and heated through.

  • 6

    Mix the warm pesto cream sauce with the cooked whole wheat pasta in a bowl.

  • 7

    Slice the roasted chicken and plate over the pasta, then top with the roasted tomatoes.

  • 8

    Finish with a final drizzle of pesto cream if desired and serve immediately.

Creamy Pesto Chicken with Roasted Tomato Pasta

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

Creamy Pesto Chicken with Roasted Tomato Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken with Roasted Tomato Pasta

Enjoy a vibrant plate featuring tender chicken breast coated in a luscious light cream and basil pesto, tossed with al dente whole wheat pasta and sweet roasted tomatoes. A well-balanced dish that delights the senses with every bite.

NUTRITION

511kcal
Protein
38.3g
Fat
26g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1 cup Cherry Tomatoes

2 tablespoons Basil Pesto

1 tablespoon Light Cream

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt and pepper. In a skillet over medium-high heat, sear the chicken for about 2-3 minutes per side until golden brown.

  • 3

    Place the seared chicken on a baking tray and transfer to the oven. Roast for 12-15 minutes or until fully cooked.

  • 4

    While the chicken roasts, toss the cherry tomatoes with olive oil, salt, and pepper. Spread them out on a separate baking tray and roast in the oven for about 10 minutes until they soften and begin to caramelize.

  • 5

    In a small saucepan, combine the basil pesto and light cream over low heat until smooth and heated through.

  • 6

    Mix the warm pesto cream sauce with the cooked whole wheat pasta in a bowl.

  • 7

    Slice the roasted chicken and plate over the pasta, then top with the roasted tomatoes.

  • 8

    Finish with a final drizzle of pesto cream if desired and serve immediately.