Creamy Pesto Chicken Pasta with Roasted Veggies

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

Creamy Pesto Chicken Pasta with Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Roasted Veggies

Enjoy a vibrant and delicious dish featuring tender grilled chicken, whole wheat pasta tossed in a creamy pesto yogurt sauce, and a medley of roasted vegetables. This dish boasts a wonderful balance of flavors and textures, from the savory chicken to the refreshing crunch of zucchinis, cherry tomatoes, and red bell peppers.

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NUTRITION

480kcal
Protein
40g
Fat
12.7g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 ounces dry Whole Wheat Pasta

1 medium Zucchini

1/2 cup Cherry Tomatoes

1/2 medium Red Bell Pepper

2 tbsp Nonfat Greek Yogurt

1/2 tbsp Basil Pesto

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the chopped zucchini, cherry tomatoes, and red bell pepper with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium-high heat until fully cooked (approximately 6-7 minutes per side). Let it rest, then slice into strips.

  • 5

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with basil pesto to create a creamy sauce.

  • 7

    Combine the cooked pasta, roasted veggies, and sliced chicken in a large bowl. Pour the creamy pesto sauce over the top and toss gently to coat all ingredients evenly.

  • 8

    Serve immediately while warm, and enjoy your flavorful, balanced meal.

Creamy Pesto Chicken Pasta with Roasted Veggies

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

Creamy Pesto Chicken Pasta with Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Roasted Veggies

Enjoy a vibrant and delicious dish featuring tender grilled chicken, whole wheat pasta tossed in a creamy pesto yogurt sauce, and a medley of roasted vegetables. This dish boasts a wonderful balance of flavors and textures, from the savory chicken to the refreshing crunch of zucchinis, cherry tomatoes, and red bell peppers.

NUTRITION

480kcal
Protein
40g
Fat
12.7g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 ounces dry Whole Wheat Pasta

1 medium Zucchini

1/2 cup Cherry Tomatoes

1/2 medium Red Bell Pepper

2 tbsp Nonfat Greek Yogurt

1/2 tbsp Basil Pesto

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the chopped zucchini, cherry tomatoes, and red bell pepper with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium-high heat until fully cooked (approximately 6-7 minutes per side). Let it rest, then slice into strips.

  • 5

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with basil pesto to create a creamy sauce.

  • 7

    Combine the cooked pasta, roasted veggies, and sliced chicken in a large bowl. Pour the creamy pesto sauce over the top and toss gently to coat all ingredients evenly.

  • 8

    Serve immediately while warm, and enjoy your flavorful, balanced meal.