YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken Pasta with Fresh Herbs
Savor tender chicken breast tossed with whole wheat pasta in a luscious, creamy pesto sauce, enriched with fresh basil, garlic, a hint of Parmesan, and a light mix of Greek yogurt and olive oil. This dish delivers a vibrant blend of textures and flavors, celebrating fresh herbs and a wholesome creamy finish.
INGREDIENTS
4 oz Chicken Breast
1 cup Whole Wheat Pasta (cooked)
1/2 cup Fresh Basil Leaves (loosely packed)
1 Garlic Clove
1/4 cup Non-fat Greek Yogurt
1 tsp Extra Virgin Olive Oil
1 tbsp Grated Parmesan Cheese
Salt and Pepper to taste
PREPARATION
Begin by cooking the whole wheat pasta according to package instructions until al dente. Drain and set aside.
Season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat and drizzle with olive oil. Sauté the chicken for about 5-6 minutes per side until cooked through. Remove from heat and slice into strips.
In a food processor or blender, combine the fresh basil leaves, garlic, non-fat Greek yogurt, grated Parmesan, and a splash of olive oil. Blend until smooth to create a creamy pesto sauce. Adjust salt and pepper as needed.
In a large bowl, toss the cooked pasta with the creamy pesto sauce until evenly coated.
Plate the pasta and top with sliced chicken. Garnish with additional basil leaves and a light drizzle of olive oil if desired.
Serve immediately and enjoy your vibrant, creamy pesto chicken pasta hot.