YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken Pasta with Fresh Herbs
Savor a beautifully balanced dish that melds tender, seasoned chicken with al dente whole wheat pasta in a luxuriously creamy pesto sauce, enriched with a touch of Greek yogurt. Bright fresh herbs elevate the dish, making every bite a celebration of flavor and wholesome nutrition.
INGREDIENTS
4 oz Chicken Breast
1 cup cooked Whole Wheat Pasta
2 tbsp Pesto Sauce
1/4 cup Nonfat Greek Yogurt
2 tbsp Fresh Basil
2 tbsp Fresh Parsley
Salt and Pepper to taste
PREPARATION
Season the chicken breast lightly with salt and pepper.
Sear the chicken in a non-stick skillet over medium heat until golden brown on both sides and cooked through, about 4-5 minutes per side. Once done, let it rest and then slice into strips.
In a separate pot, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
In the same skillet, lower the heat and add the pesto sauce. Stir in the nonfat Greek yogurt to create a creamy sauce.
Add the cooked pasta to the skillet and toss until evenly coated with the creamy pesto mixture.
Gently fold in the sliced chicken and sprinkle in the fresh basil and parsley, mixing to combine the flavors.
Serve warm, adjusting salt and pepper to taste.