YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken Pasta with Fresh Herbs
Delight in a rich yet light evening meal that blends tender grilled chicken with whole wheat pasta, enveloped in a silky light cream cheese and basil pesto sauce. Fresh basil and parsley add a burst of herbal brightness to this balanced dish.
INGREDIENTS
4 oz Chicken Breast
1/2 cup dry Whole Wheat Pasta
2 Tbsp Light Cream Cheese
1 Tbsp Basil Pesto
1/2 cup Fresh Basil Leaves
1/2 cup Fresh Parsley
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Bring a large pot of water to boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
Season the chicken breast with salt and pepper. Preheat a grill pan or skillet over medium heat and cook the chicken for about 5-6 minutes per side until fully cooked and nicely browned. Let it rest for a few minutes before slicing.
In a small saucepan over low heat, gently warm the light cream cheese with the basil pesto and minced garlic, stirring continuously to create a smooth, creamy sauce.
Add the drained pasta to the saucepan and toss gently to coat evenly with the sauce.
Slice the grilled chicken into strips and nestle them on top of the creamy pasta.
Finish the dish by garnishing with fresh basil and parsley. Serve warm and enjoy.