YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken Pasta with Roasted Tomatoes
Savor a delicious blend of tender chicken and al dente whole wheat pasta, enveloped in a light, creamy pesto sauce and accented with the burst of sweetness from roasted tomatoes. This dish marries rich flavors with a health-conscious profile, perfect for those seeking balanced nutrition and a gourmet touch.
INGREDIENTS
4 ounces Chicken Breast
1 cup cooked Whole Wheat Pasta
1/2 cup Cherry Tomatoes
1 tablespoon Pesto
2 tablespoons Light Cream
1 clove Garlic
1 teaspoon Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cherry tomatoes with olive oil, salt, and pepper, then spread them on the baking sheet. Roast in the oven for 12-15 minutes until they begin to burst.
While the tomatoes roast, season the chicken breast with salt and pepper. In a skillet over medium heat, sear the chicken until golden on both sides, about 4-5 minutes per side. Lower the heat, cover, and cook until the chicken is fully cooked, approximately 8-10 minutes total. Once cooked, slice the chicken into strips.
Prepare the whole wheat pasta according to package directions until al dente. Drain and set aside.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the pesto and light cream, warming gently to create a creamy sauce, about 1-2 minutes.
Add the cooked pasta and roasted tomatoes to the skillet with the sauce, stirring to evenly coat. Fold in the sliced chicken.
Serve warm, seasoned with extra salt and pepper if desired, and enjoy your creamy pesto chicken pasta!