YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken Pasta with Fresh Herbs
Savor a vibrant dish featuring tender chicken breast tossed with whole wheat pasta and a creamy pesto sauce made with nonfat Greek yogurt, fresh basil, parsley, garlic, and a hint of olive oil. This dish marries hearty protein with a burst of fresh herbal flavors, delivering a satisfying and balanced meal.
INGREDIENTS
4 ounces Chicken Breast
2 ounces Whole Wheat Pasta (dry)
1/4 cup Plain Nonfat Greek Yogurt
1/4 cup Fresh Basil Leaves
1/4 cup Fresh Parsley
1 clove Garlic
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Cook 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 skillet over medium heat, add olive oil and cook the chicken for about 5-7 minutes per side until fully cooked. Once done, allow it to rest for a few minutes before slicing into strips.
In a food processor or blender, combine the Greek yogurt, fresh basil, parsley, garlic, a pinch of salt, and a little extra pepper. Blend until smooth to create the creamy pesto sauce. If needed, adjust seasoning and add a splash of water for consistency.
Toss the cooked pasta in the skillet with the creamy pesto sauce over low heat, stirring gently to evenly coat the pasta.
Plate the pasta, then top with the sliced chicken breast. Garnish with additional fresh herbs if desired and serve warm.