Creamy Pesto Chicken Pasta with Fresh Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Pesto Chicken Pasta with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Fresh Herbs

Enjoy a vibrant and satisfying dish featuring tender grilled chicken breast tossed with whole wheat pasta, lightly enveloped in a creamy pesto sauce enhanced with a touch of nonfat Greek yogurt and crowned with fresh basil and herbs.

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NUTRITION

388kcal
Protein
35.6g
Fat
10.2g
Carbs
39.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1 Tbsp Basil Pesto

1 Tbsp Nonfat Greek Yogurt

1 Tbsp Fresh Basil (chopped)

Salt & Pepper to taste

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat pasta until al dente. Drain and set aside.

  • 2

    Season the chicken breast with salt and pepper. Grill or pan-sear it over medium-high heat until cooked through and lightly charred, then slice into strips.

  • 3

    In a small bowl, whisk together the basil pesto and nonfat Greek yogurt to create a light, creamy sauce.

  • 4

    Toss the cooked pasta with the creamy pesto sauce until evenly coated.

  • 5

    Combine the pasta with the sliced chicken and gently mix in the chopped fresh basil.

  • 6

    Adjust seasoning with salt and pepper as needed and serve warm.

Creamy Pesto Chicken Pasta with Fresh Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Pesto Chicken Pasta with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Fresh Herbs

Enjoy a vibrant and satisfying dish featuring tender grilled chicken breast tossed with whole wheat pasta, lightly enveloped in a creamy pesto sauce enhanced with a touch of nonfat Greek yogurt and crowned with fresh basil and herbs.

NUTRITION

388kcal
Protein
35.6g
Fat
10.2g
Carbs
39.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1 Tbsp Basil Pesto

1 Tbsp Nonfat Greek Yogurt

1 Tbsp Fresh Basil (chopped)

Salt & Pepper to taste

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat pasta until al dente. Drain and set aside.

  • 2

    Season the chicken breast with salt and pepper. Grill or pan-sear it over medium-high heat until cooked through and lightly charred, then slice into strips.

  • 3

    In a small bowl, whisk together the basil pesto and nonfat Greek yogurt to create a light, creamy sauce.

  • 4

    Toss the cooked pasta with the creamy pesto sauce until evenly coated.

  • 5

    Combine the pasta with the sliced chicken and gently mix in the chopped fresh basil.

  • 6

    Adjust seasoning with salt and pepper as needed and serve warm.