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 the delightful blend of tender herb-roasted chicken with whole wheat pasta tossed in a light, creamy basil-garlic pesto. This dish brings together the warmth of roasted chicken, the nutty texture of whole wheat pasta, and the bright, fresh flavors of basil and lemon for a balanced, satisfying meal.

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NUTRITION

421kcal
Protein
49.8g
Fat
5.2g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1/4 cup Nonfat Greek Yogurt

1/4 cup Fresh Basil, chopped

1 clove Garlic

1/2 cup Cherry Tomatoes

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with salt, pepper, and a light drizzle of olive oil if desired, then roast for 20-25 minutes until cooked through.

  • 2

    While the chicken roasts, cook the whole wheat pasta according to the package instructions. Drain and set aside.

  • 3

    In a small bowl, combine the nonfat Greek yogurt, chopped fresh basil, minced garlic, and lemon juice. Stir well to create a creamy herb pesto sauce.

  • 4

    Once the chicken is done, let it rest for a few minutes before slicing it into strips.

  • 5

    In a large bowl, toss the cooked pasta with the creamy herb pesto. Gently mix in the sliced chicken and halved cherry tomatoes.

  • 6

    Adjust seasoning with additional salt and pepper if needed, and serve warm.

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 the delightful blend of tender herb-roasted chicken with whole wheat pasta tossed in a light, creamy basil-garlic pesto. This dish brings together the warmth of roasted chicken, the nutty texture of whole wheat pasta, and the bright, fresh flavors of basil and lemon for a balanced, satisfying meal.

NUTRITION

421kcal
Protein
49.8g
Fat
5.2g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1/4 cup Nonfat Greek Yogurt

1/4 cup Fresh Basil, chopped

1 clove Garlic

1/2 cup Cherry Tomatoes

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with salt, pepper, and a light drizzle of olive oil if desired, then roast for 20-25 minutes until cooked through.

  • 2

    While the chicken roasts, cook the whole wheat pasta according to the package instructions. Drain and set aside.

  • 3

    In a small bowl, combine the nonfat Greek yogurt, chopped fresh basil, minced garlic, and lemon juice. Stir well to create a creamy herb pesto sauce.

  • 4

    Once the chicken is done, let it rest for a few minutes before slicing it into strips.

  • 5

    In a large bowl, toss the cooked pasta with the creamy herb pesto. Gently mix in the sliced chicken and halved cherry tomatoes.

  • 6

    Adjust seasoning with additional salt and pepper if needed, and serve warm.