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 delicious blend of tender roasted chicken, whole wheat pasta, and a bright, creamy herb-pesto sauce accented with fresh basil and a hint of garlic. This meal is both satisfying and balanced, delivering a refreshing twist on a classic comfort dish.

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NUTRITION

463kcal
Protein
41.9g
Fat
12g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta (dry)

1 tbsp Basil Pesto

2 tbsp Nonfat Greek Yogurt

5 Cherry Tomatoes

1 clove Garlic

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PREPARATION

  • 1

    Preheat the oven to 400°F. Season the chicken breast with salt, pepper, and a minced garlic clove.

  • 2

    Roast the chicken in the oven for about 20-25 minutes until cooked through, then let it rest before slicing into strips.

  • 3

    While the chicken is roasting, bring a pot of salted water to a boil and cook the whole wheat pasta according to the package directions until al dente. Drain and set aside.

  • 4

    In a small bowl, mix together the basil pesto and nonfat Greek yogurt to create a creamy, herb-infused sauce.

  • 5

    In a large bowl, combine the cooked pasta, sliced chicken, halved cherry tomatoes, and the creamy pesto sauce. Toss gently to ensure even coating.

  • 6

    Adjust seasoning with 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 delicious blend of tender roasted chicken, whole wheat pasta, and a bright, creamy herb-pesto sauce accented with fresh basil and a hint of garlic. This meal is both satisfying and balanced, delivering a refreshing twist on a classic comfort dish.

NUTRITION

463kcal
Protein
41.9g
Fat
12g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta (dry)

1 tbsp Basil Pesto

2 tbsp Nonfat Greek Yogurt

5 Cherry Tomatoes

1 clove Garlic

PREPARATION

  • 1

    Preheat the oven to 400°F. Season the chicken breast with salt, pepper, and a minced garlic clove.

  • 2

    Roast the chicken in the oven for about 20-25 minutes until cooked through, then let it rest before slicing into strips.

  • 3

    While the chicken is roasting, bring a pot of salted water to a boil and cook the whole wheat pasta according to the package directions until al dente. Drain and set aside.

  • 4

    In a small bowl, mix together the basil pesto and nonfat Greek yogurt to create a creamy, herb-infused sauce.

  • 5

    In a large bowl, combine the cooked pasta, sliced chicken, halved cherry tomatoes, and the creamy pesto sauce. Toss gently to ensure even coating.

  • 6

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