YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken with Whole Wheat Pasta and Roasted Broccoli
Enjoy a vibrant, nutrient-packed dinner featuring juicy chicken breast tossed in a creamy pesto sauce over whole wheat pasta, paired with perfectly roasted broccoli. This dish harmonizes textures and flavors, offering a balance of savory chicken, fresh basil notes, and the comfort of a light, creamy sauce.
INGREDIENTS
4 oz Chicken Breast
1/2 cup cooked Whole Wheat Pasta
1 cup Broccoli
1 oz Reduced-Fat Cream Cheese
2 tbsp Pesto Sauce
1/2 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F. Toss broccoli with olive oil, salt, and pepper on a baking sheet, then roast for 15-20 minutes until tender and slightly crispy.
Meanwhile, season the chicken breast with salt and pepper. Sauté in a non-stick skillet over medium-high heat for about 5-6 minutes per side, ensuring it is cooked through.
In a small saucepan over low heat, combine the reduced-fat cream cheese and pesto sauce. Stir until the mixture becomes smooth and creamy, creating your sauce.
Prepare whole wheat pasta according to package directions until al dente, then drain.
Slice the cooked chicken into strips. Toss the pasta with the creamy pesto sauce until well coated. Gently fold in the roasted broccoli.
Top with sliced chicken breast and adjust seasoning with additional salt and pepper if necessary. Serve immediately and enjoy!