YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken Pasta with Fresh Herbs
Savor a delightful and comforting dish that combines tender grilled chicken with al dente whole wheat pasta, all tossed in a creamy and vibrant pesto sauce enriched with nonfat Greek yogurt and fresh basil. Finished with sun-ripened cherry tomatoes and a handful of spinach, this light yet satisfying meal is perfect for a balanced lunch or dinner.
INGREDIENTS
4 oz Chicken Breast
1 cup cooked Whole Wheat Pasta
1/4 cup Nonfat Greek Yogurt
1 tbsp Pesto
1/2 cup Cherry Tomatoes
1 cup Spinach
1 tsp Olive Oil
PREPARATION
Begin by preheating a grilling pan or skillet over medium heat. Rub the chicken breast lightly with olive oil, salt, and pepper.
Grill the chicken for about 5-6 minutes per side until fully cooked and juices run clear. Once done, let it rest for a few minutes before slicing into strips.
While the chicken cooks, prepare the whole wheat pasta according to package instructions until al dente, then drain and set aside.
In a small bowl, combine the nonfat Greek yogurt and pesto to create a creamy sauce. Add a pinch of salt and freshly ground black pepper to taste.
In a large mixing bowl, toss the cooked pasta with the creamy pesto sauce, ensuring even coating.
Gently mix in the fresh spinach and cherry tomatoes.
Top the pasta with the sliced grilled chicken and garnish with freshly chopped basil or herbs as desired.
Serve immediately and enjoy your balanced, flavorful meal perfect for lunch or dinner.