YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken Pasta with Fresh Basil
Enjoy a vibrant dish featuring tender, sautéed chicken breast tossed with hearty whole wheat pasta and a luscious, homemade light pesto crafted from fresh basil, Greek yogurt, and a touch of pine nuts. This dish bursts with flavor and freshness, perfect for a satisfying meal any time of day.
INGREDIENTS
4 ounces Chicken Breast
2 ounces Whole Wheat Pasta
1 cup Fresh Basil Leaves
2 tablespoons Nonfat Greek Yogurt
1/2 teaspoon Olive Oil
1 clove Garlic
1 teaspoon Lemon Juice
1 tablespoon Pine Nuts
PREPARATION
Bring a pot of water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
Season the chicken breast lightly with salt and pepper. In a skillet over medium heat, cook the chicken for 5-7 minutes per side until fully cooked and golden. Once cooked, slice the chicken into bite-sized pieces.
In a food processor or blender, combine the fresh basil leaves, nonfat Greek yogurt, olive oil, garlic, lemon juice, and pine nuts. Blend until smooth, forming a light and creamy pesto sauce.
In a large mixing bowl, toss the warm pasta with the sliced chicken and pour the pesto sauce over the top. Stir until everything is evenly coated.
Garnish with additional fresh basil leaves if desired, and serve immediately.