YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken Pasta with Fresh Herbs
Enjoy a delightful blend of tender chicken breast tossed with al dente whole wheat pasta smothered in a light, creamy pesto sauce. Fresh herbs garnish this colorful dish, adding a burst of flavor and vibrancy perfect for any meal of the day.
INGREDIENTS
5 oz Chicken Breast
1 cup whole wheat pasta (cooked)
1 tbsp pesto sauce
2 tbsp unsweetened almond milk
2 tbsp chopped fresh parsley
PREPARATION
Cook the 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 non-stick pan over medium heat, cook the chicken until thoroughly cooked and lightly browned, about 5-6 minutes per side.
Remove the cooked chicken from the pan and let it rest for a few minutes before slicing it into strips or bite-sized pieces.
In a small bowl, mix together the pesto sauce with the unsweetened almond milk to achieve a creamy consistency.
Toss the warm pasta with the creamy pesto mixture, then gently fold in the sliced chicken.
Garnish with freshly chopped parsley before serving.