YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken Pasta with Fresh Herbs
Enjoy a vibrant blend of tender grilled chicken, whole wheat pasta tossed in a creamy pesto sauce enriched with low-fat Greek yogurt. Fresh basil, parsley, and juicy cherry tomatoes elevate this dish into a refreshing, light yet satisfying meal perfect for any time of day.
INGREDIENTS
3 oz Chicken Breast (85 g)
50 g Whole Wheat Pasta
2 tbsp Pesto Sauce (30 g)
2 tbsp Low-Fat Greek Yogurt (30 g)
5 g Fresh Basil
5 g Fresh Parsley
0.5 cup Cherry Tomatoes (75 g)
Salt and Pepper to taste
PREPARATION
Bring a pot of lightly salted 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 with salt and pepper. Grill or pan-sear the chicken over medium heat until cooked through, then allow it to rest for a few minutes before slicing into strips.
In a small bowl, mix the pesto sauce with low-fat Greek yogurt to create a creamy sauce.
In a large mixing bowl, combine the cooked pasta, sliced chicken, and halved cherry tomatoes.
Toss the mixture with the creamy pesto sauce until well coated.
Garnish the dish with freshly chopped basil and parsley, then adjust seasoning with additional salt and pepper if needed. Serve immediately.