Creamy Pesto Chicken Pasta with Fresh Herbs

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

Creamy Pesto Chicken Pasta with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Fresh Herbs

Savor a delectable twist on classic chicken pasta featuring juicy, herb-infused chicken breast tossed with whole wheat pasta, a creamy pesto blend elevated by a hint of Greek yogurt, and garnished with fresh basil and cherry tomatoes for a burst of color and flavor.

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NUTRITION

381kcal
Protein
39.8g
Fat
12.3g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (approx 142g)

1 ounce Whole Wheat Pasta (dry, approx 28g)

1 tablespoon Light Pesto Sauce (approx 16g)

2 tablespoons Nonfat Greek Yogurt (approx 30g)

3 ounces Cherry Tomatoes (approx 85g)

4 sprigs Fresh Basil (approx 8g)

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PREPARATION

  • 1

    Bring a pot of water to a boil and add a pinch of salt. Add the whole wheat pasta and cook according to the package instructions until al dente. Drain and set aside.

  • 2

    Season the chicken breast with salt and pepper. In a non-stick skillet over medium heat, cook the chicken breast for about 5-6 minutes per side or until cooked through and lightly browned. Let it rest for a couple of minutes before slicing into strips or cubes.

  • 3

    In a small bowl, whisk together the light pesto sauce and Greek yogurt until creamy and well combined.

  • 4

    In a large mixing bowl, combine the cooked pasta, sliced chicken, and halved cherry tomatoes. Drizzle the creamy pesto mixture over the top and gently toss to ensure everything is evenly coated.

  • 5

    Garnish with fresh basil sprigs and serve warm.

Creamy Pesto Chicken Pasta with Fresh Herbs

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

Creamy Pesto Chicken Pasta with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Fresh Herbs

Savor a delectable twist on classic chicken pasta featuring juicy, herb-infused chicken breast tossed with whole wheat pasta, a creamy pesto blend elevated by a hint of Greek yogurt, and garnished with fresh basil and cherry tomatoes for a burst of color and flavor.

NUTRITION

381kcal
Protein
39.8g
Fat
12.3g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (approx 142g)

1 ounce Whole Wheat Pasta (dry, approx 28g)

1 tablespoon Light Pesto Sauce (approx 16g)

2 tablespoons Nonfat Greek Yogurt (approx 30g)

3 ounces Cherry Tomatoes (approx 85g)

4 sprigs Fresh Basil (approx 8g)

PREPARATION

  • 1

    Bring a pot of water to a boil and add a pinch of salt. Add the whole wheat pasta and cook according to the package instructions until al dente. Drain and set aside.

  • 2

    Season the chicken breast with salt and pepper. In a non-stick skillet over medium heat, cook the chicken breast for about 5-6 minutes per side or until cooked through and lightly browned. Let it rest for a couple of minutes before slicing into strips or cubes.

  • 3

    In a small bowl, whisk together the light pesto sauce and Greek yogurt until creamy and well combined.

  • 4

    In a large mixing bowl, combine the cooked pasta, sliced chicken, and halved cherry tomatoes. Drizzle the creamy pesto mixture over the top and gently toss to ensure everything is evenly coated.

  • 5

    Garnish with fresh basil sprigs and serve warm.