Creamy Herb-Roasted Chicken Pesto Pasta

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

Creamy Herb-Roasted Chicken Pesto Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Chicken Pesto Pasta

Savor a delightful twist on a classic pasta dish featuring tender herb-roasted chicken, whole wheat pasta, a vibrant bed of fresh spinach, and a luscious, creamy sauce melding basil pesto with nonfat Greek yogurt. This dish is both comforting and light, offering a harmonious blend of savory flavors and satisfying textures.

Try 7 days free, then $12.99 / mo.

NUTRITION

347kcal
Protein
34.9g
Fat
12.1g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1 cup Fresh Spinach

1 tbsp Basil Pesto

2 tbsp Nonfat Greek Yogurt

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and season the chicken breast with your favorite herbs, salt, and pepper.

  • 2

    Roast the chicken in the oven for about 18-20 minutes or until it's fully cooked and juices run clear. Allow it to rest before slicing into strips.

  • 3

    While the chicken is roasting, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 4

    In a mixing bowl, combine the basil pesto with nonfat Greek yogurt to create a creamy sauce. Adjust seasoning with salt and pepper if necessary.

  • 5

    Toss the warm pasta with the creamy pesto sauce and gently mix in the fresh spinach so it lightly wilts.

  • 6

    Top the pasta with sliced herb-roasted chicken and serve immediately for a satisfying meal.

Creamy Herb-Roasted Chicken Pesto Pasta

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

Creamy Herb-Roasted Chicken Pesto Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Chicken Pesto Pasta

Savor a delightful twist on a classic pasta dish featuring tender herb-roasted chicken, whole wheat pasta, a vibrant bed of fresh spinach, and a luscious, creamy sauce melding basil pesto with nonfat Greek yogurt. This dish is both comforting and light, offering a harmonious blend of savory flavors and satisfying textures.

NUTRITION

347kcal
Protein
34.9g
Fat
12.1g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1 cup Fresh Spinach

1 tbsp Basil Pesto

2 tbsp Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 400°F and season the chicken breast with your favorite herbs, salt, and pepper.

  • 2

    Roast the chicken in the oven for about 18-20 minutes or until it's fully cooked and juices run clear. Allow it to rest before slicing into strips.

  • 3

    While the chicken is roasting, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 4

    In a mixing bowl, combine the basil pesto with nonfat Greek yogurt to create a creamy sauce. Adjust seasoning with salt and pepper if necessary.

  • 5

    Toss the warm pasta with the creamy pesto sauce and gently mix in the fresh spinach so it lightly wilts.

  • 6

    Top the pasta with sliced herb-roasted chicken and serve immediately for a satisfying meal.