YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken Pasta with Fresh Herbs
Enjoy a vibrant, wholesome dish that marries tender chicken breast with whole wheat pasta, all enveloped in a light, creamy pesto sauce accented with fresh basil and parsley. This dish is delightfully balanced and perfect for a nourishing meal at any time of day.
INGREDIENTS
4 ounces Chicken Breast
0.5 cup cooked Whole Wheat Pasta
1 tablespoon Pesto
2 tablespoons Non-Fat Greek Yogurt
2 tablespoons Fresh Basil, chopped
2 tablespoons Fresh Parsley, chopped
1 teaspoon Lemon Juice
PREPARATION
Bring a pot of salted water to a boil and cook the whole wheat pasta until al dente, then drain.
While the pasta cooks, season the chicken breast with salt and pepper. Cook it in a non-stick skillet over medium heat until golden and thoroughly cooked, about 6-8 minutes per side depending on thickness. Once cooked, let it rest before slicing into strips.
In a small bowl, combine the pesto and non-fat Greek yogurt to create a creamier sauce.
Toss the warm pasta with the creamy pesto mixture, ensuring an even coating.
Top the pasta with the sliced chicken breast and sprinkle with the freshly chopped basil and parsley.
Finish with a drizzle of lemon juice to brighten the flavors and serve immediately.