YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken Pasta with Fresh Herbs
A vibrant, satisfying dish featuring tender chicken breast tossed with whole wheat pasta and a light, creamy pesto sauce bursting with fresh basil and aromatic garlic. Each bite is elevated by a garnish of fresh herbs, making it a perfect meal for a balanced lunch or dinner.
INGREDIENTS
4 oz Chicken Breast
1 tsp Extra Virgin Olive Oil
2 oz Whole Wheat Pasta (dry)
10 g Fresh Basil
1 Garlic Clove
1 tbsp Pine Nuts
1 tbsp Parmesan Cheese
2 tbsp Nonfat Greek Yogurt
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Bring a pot of lightly salted water to a boil and add the whole wheat pasta. Cook according to package instructions until al dente, then drain and set aside.
While the pasta cooks, season the chicken breast with a pinch of salt and black pepper.
Heat the extra virgin olive oil in a skillet over medium heat. Add the chicken breast and cook for about 5-6 minutes per side or until the internal temperature reaches 165°F. Remove from skillet and slice into strips.
In a food processor, combine fresh basil, garlic, pine nuts, Parmesan cheese, and nonfat Greek yogurt. Blend until smooth to create a creamy pesto sauce. Taste and adjust salt and pepper as needed.
Return the cooked pasta to the skillet over low heat. Pour in the pesto sauce, stirring gently to coat the pasta evenly. Add the sliced chicken and toss to incorporate all ingredients.
Plate the dish and garnish with a few torn fresh basil leaves. Serve immediately and enjoy your creamy pesto chicken pasta.