YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken Pasta with Fresh Herbs
A delightful dish featuring tender chicken breast tossed with whole wheat pasta in a light, creamy pesto sauce accented with fresh tomatoes and spinach, and finished with aromatic basil. Perfect for a balanced, flavorful meal any time of day.
INGREDIENTS
4 oz Chicken Breast
1 cup cooked Whole Wheat Pasta
2 tbsp Basil Pesto
2 tbsp Plain Nonfat Greek Yogurt
1/2 cup Cherry Tomatoes, halved
1/2 cup Baby Spinach
1 tbsp Fresh Basil, chopped
PREPARATION
Begin by cooking the whole wheat pasta according to the package directions until al dente. Drain and set aside.
Season the chicken breast with salt and pepper. In a nonstick skillet over medium heat, cook the chicken for about 6-7 minutes per side or until fully cooked and lightly browned. Remove from heat and slice into strips.
In a small bowl, combine the basil pesto and plain Greek yogurt to form a creamy sauce.
In a large bowl, toss the cooked pasta with the creamy pesto sauce until well-coated.
Add in the sliced chicken, halved cherry tomatoes, and baby spinach. Gently toss everything together until the spinach wilts slightly from the warmth of the pasta.
Garnish with freshly chopped basil before serving.