Creamy Pesto Chicken with Roasted Tomato Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Pesto Chicken with Roasted Tomato Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken with Roasted Tomato Pasta

Enjoy a vibrant dish of succulent chicken breast paired with whole wheat pasta, infused with a fresh, creamy pesto sauce and bursting with roasted cherry tomatoes and caramelized red onions. This dish marries the robust flavors of savory chicken and zesty vegetables with a light, creamy finish, making it both satisfying and energizing.

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NUTRITION

563kcal
Protein
48.1g
Fat
18.3g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Whole Wheat Pasta

1 cup Cherry Tomatoes

1 tbsp Basil Pesto

2 tbsp Non-Fat Greek Yogurt

1/4 cup chopped Red Onion

1 clove Garlic

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss cherry tomatoes and chopped red onion with olive oil, salt, and pepper on a baking sheet. Roast in the oven for about 15 minutes until they are softened and slightly caramelized.

  • 3

    While the vegetables are roasting, season the chicken breast with salt and pepper. In a skillet over medium heat, add a small amount of oil if needed and cook the chicken breast for about 5-6 minutes per side until fully cooked and golden.

  • 4

    In a small bowl, mix the basil pesto with non-fat Greek yogurt to create a light and creamy sauce.

  • 5

    Prepare whole wheat pasta according to package instructions, then drain.

  • 6

    Slice the cooked chicken breast into strips. In a large bowl, combine the pasta, roasted vegetables, sliced chicken, and the creamy pesto sauce. Add minced garlic and toss gently to mix all flavors.

  • 7

    Serve warm, garnished with extra basil if desired.

Creamy Pesto Chicken with Roasted Tomato Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Pesto Chicken with Roasted Tomato Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken with Roasted Tomato Pasta

Enjoy a vibrant dish of succulent chicken breast paired with whole wheat pasta, infused with a fresh, creamy pesto sauce and bursting with roasted cherry tomatoes and caramelized red onions. This dish marries the robust flavors of savory chicken and zesty vegetables with a light, creamy finish, making it both satisfying and energizing.

NUTRITION

563kcal
Protein
48.1g
Fat
18.3g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Whole Wheat Pasta

1 cup Cherry Tomatoes

1 tbsp Basil Pesto

2 tbsp Non-Fat Greek Yogurt

1/4 cup chopped Red Onion

1 clove Garlic

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss cherry tomatoes and chopped red onion with olive oil, salt, and pepper on a baking sheet. Roast in the oven for about 15 minutes until they are softened and slightly caramelized.

  • 3

    While the vegetables are roasting, season the chicken breast with salt and pepper. In a skillet over medium heat, add a small amount of oil if needed and cook the chicken breast for about 5-6 minutes per side until fully cooked and golden.

  • 4

    In a small bowl, mix the basil pesto with non-fat Greek yogurt to create a light and creamy sauce.

  • 5

    Prepare whole wheat pasta according to package instructions, then drain.

  • 6

    Slice the cooked chicken breast into strips. In a large bowl, combine the pasta, roasted vegetables, sliced chicken, and the creamy pesto sauce. Add minced garlic and toss gently to mix all flavors.

  • 7

    Serve warm, garnished with extra basil if desired.