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 twist on classic pasta with tender chicken breast, whole wheat pasta tossed in a creamy, light pesto sauce enriched with low-fat Greek yogurt, fresh basil, garlic, and a hint of Parmesan. A perfectly balanced dish that bursts with fresh herbaceous flavors while providing a satisfying meal.

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NUTRITION

489kcal
Protein
41.6g
Fat
18.4g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Whole Wheat Pasta (cooked)

0.25 cup Low-Fat Greek Yogurt

1 tablespoon Olive Oil

1 tablespoon Parmesan Cheese

1 teaspoon Pine Nuts

0.25 cup Fresh Basil

1 clove Garlic

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PREPARATION

  • 1

    Season the chicken breast lightly with salt and pepper. Grill or pan-sear over medium heat until fully cooked, about 5-6 minutes per side, then slice into strips.

  • 2

    Cook whole wheat pasta according to package instructions until al dente. Reserve a splash of pasta water for later.

  • 3

    In a blender or food processor, combine low-fat Greek yogurt, olive oil, fresh basil, garlic, Parmesan cheese, and pine nuts. Blend until smooth to create a creamy pesto sauce. If the sauce is too thick, add a bit of reserved pasta water to reach the desired consistency.

  • 4

    Toss the cooked pasta with the creamy pesto sauce, then gently mix in the sliced chicken.

  • 5

    Finish by garnishing with additional fresh basil or a light sprinkle of Parmesan if desired, 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 twist on classic pasta with tender chicken breast, whole wheat pasta tossed in a creamy, light pesto sauce enriched with low-fat Greek yogurt, fresh basil, garlic, and a hint of Parmesan. A perfectly balanced dish that bursts with fresh herbaceous flavors while providing a satisfying meal.

NUTRITION

489kcal
Protein
41.6g
Fat
18.4g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Whole Wheat Pasta (cooked)

0.25 cup Low-Fat Greek Yogurt

1 tablespoon Olive Oil

1 tablespoon Parmesan Cheese

1 teaspoon Pine Nuts

0.25 cup Fresh Basil

1 clove Garlic

PREPARATION

  • 1

    Season the chicken breast lightly with salt and pepper. Grill or pan-sear over medium heat until fully cooked, about 5-6 minutes per side, then slice into strips.

  • 2

    Cook whole wheat pasta according to package instructions until al dente. Reserve a splash of pasta water for later.

  • 3

    In a blender or food processor, combine low-fat Greek yogurt, olive oil, fresh basil, garlic, Parmesan cheese, and pine nuts. Blend until smooth to create a creamy pesto sauce. If the sauce is too thick, add a bit of reserved pasta water to reach the desired consistency.

  • 4

    Toss the cooked pasta with the creamy pesto sauce, then gently mix in the sliced chicken.

  • 5

    Finish by garnishing with additional fresh basil or a light sprinkle of Parmesan if desired, and serve warm.