YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken Pasta with Fresh Spinach
Enjoy a vibrant plate of whole wheat pasta tossed with tender chicken breast, fresh spinach, and a light, creamy basil Greek yogurt sauce. This dish delivers bright flavors from garlic and cherry tomatoes, marrying the zesty freshness of basil with the hearty satisfaction of pasta and protein-packed chicken.
INGREDIENTS
4 oz Chicken Breast
1 cup Whole Wheat Pasta (cooked)
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
2 tbsp Nonfat Greek Yogurt
2 tbsp Fresh Basil (chopped)
1 clove Garlic
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Bring a pot of water to boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
Season the chicken breast with salt and pepper. In a non-stick skillet over medium heat, heat the olive oil and cook the chicken for about 6-7 minutes per side until fully cooked and lightly browned. Remove the chicken and allow it to rest, then slice into strips.
In the same pan, add a finely minced garlic clove and sauté for about 30 seconds until fragrant. Add the cherry tomatoes and cook for 2 minutes, just softening them.
Stir in the cooked pasta, fresh spinach, and chopped basil. Let the spinach wilt slightly.
Reduce the heat to low and mix in the nonfat Greek yogurt to create a creamy sauce that lightly coats the pasta and vegetables. Adjust salt and pepper as needed.
Top the dish with the sliced chicken breast, gently mix, and serve immediately.