YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken Pasta with Fresh Herbs
A vibrant, satisfying dish featuring tender chicken, whole wheat pasta enveloped in a creamy pesto sauce enriched with nonfat Greek yogurt, and accented with fresh basil and parsley for a burst of herbal freshness. Perfectly balanced in protein and calories for a wholesome meal.
INGREDIENTS
4 oz Skinless Chicken Breast
1 cup Whole Wheat Pasta, cooked
1 tbsp Pesto
1/4 cup Nonfat Greek Yogurt
2 tbsp Fresh Basil, chopped
2 tbsp Fresh Parsley, chopped
1 clove Garlic, minced
PREPARATION
Cook the whole wheat pasta according to package instructions until al dente, then drain and set aside.
Season the chicken breast lightly with salt and pepper. In a non-stick skillet over medium heat, cook the chicken for 5-6 minutes per side until thoroughly cooked and slightly golden. Remove from the pan and slice into strips.
In the same pan, add the minced garlic and sauté for about 30 seconds until fragrant.
Lower the heat and add the pesto along with the nonfat Greek yogurt. Stir to combine and warm through, creating a creamy sauce.
Add the cooked pasta to the sauce and toss to coat evenly.
Gently fold in the sliced chicken and fresh herbs (basil and parsley) into the pasta.
Serve warm, garnished with additional herbs if desired.