YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken with Whole Wheat Pasta and Blistered Tomatoes
Savor a vibrant twist on classic pesto pasta by blending juicy, seasoned chicken breast with al dente whole wheat pasta, all tossed in a creamy, tangy pesto sauce. Blistered cherry tomatoes add a burst of sweet acidity, while the fresh basil and light Greek yogurt create a silky, fragrant finish that delights the palate.
INGREDIENTS
4 oz Chicken Breast
1 cup cooked Whole Wheat Pasta
1 cup Cherry Tomatoes
1/3 cup Nonfat Greek Yogurt
1/4 cup Fresh Basil Leaves
1 tbsp Pine Nuts
1/2 tbsp Grated Parmesan Cheese
1 tsp Olive Oil
1 clove Garlic, minced
Salt & Pepper to taste
PREPARATION
Season the chicken breast with salt and pepper. In a non-stick skillet, cook the chicken over medium heat until browned and cooked through (about 5-6 minutes per side). Once done, slice or cube the chicken.
Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
In a separate pan, heat the olive oil over medium-high heat. Add the cherry tomatoes and minced garlic, and cook until the tomatoes blister and start to soften, about 3-4 minutes.
In a food processor or blender, combine the fresh basil leaves, pine nuts, grated Parmesan cheese, and a pinch of salt. Pulse until coarsely chopped. Add nonfat Greek yogurt and blend briefly until a creamy pesto forms. Taste and adjust seasoning as needed.
In a large bowl, toss the cooked pasta with the creamy pesto sauce. Gently fold in the blistered tomatoes and the sliced chicken.
Serve immediately while warm, and enjoy the fresh flavors of this balanced, protein-packed meal.