Creamy Pesto Chicken Whole Wheat Pasta with Roasted Asparagus

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

Creamy Pesto Chicken Whole Wheat Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Whole Wheat Pasta with Roasted Asparagus

Enjoy a vibrant and satisfying meal featuring tender grilled chicken lightly tossed with whole wheat pasta and enveloped in a creamy pesto sauce, served alongside crisp roasted asparagus. The dish marries the rich, aromatic flavors of basil pesto with the tang of Greek yogurt for a refreshing twist, making it a perfect balanced choice for a nutritious dinner.

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NUTRITION

481kcal
Protein
48g
Fat
9g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Whole Wheat Pasta, cooked

1 tablespoon Fresh Basil Pesto

1/4 cup Nonfat Greek Yogurt

6 spears Asparagus

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PREPARATION

  • 1

    Preheat the oven to 400°F for roasting asparagus.

  • 2

    Season the 4 ounces of chicken breast with salt and pepper. Grill or pan-sear the chicken over medium heat until fully cooked, about 6-7 minutes per side. Once done, let it rest and then slice it into bite-sized pieces.

  • 3

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

  • 4

    Meanwhile, trim the woody ends of the asparagus and toss them with a small drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the preheated oven for 10-12 minutes until tender yet crisp.

  • 5

    In a bowl, combine the cooked pasta with the fresh basil pesto and nonfat Greek yogurt. Mix well to create a creamy sauce that evenly coats the pasta.

  • 6

    Gently fold in the sliced chicken breast, and season the dish with additional salt and pepper if needed.

  • 7

    Plate the creamy pesto chicken pasta and serve with a side of roasted asparagus for a balanced, nutritious meal.

Creamy Pesto Chicken Whole Wheat Pasta with Roasted Asparagus

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

Creamy Pesto Chicken Whole Wheat Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Whole Wheat Pasta with Roasted Asparagus

Enjoy a vibrant and satisfying meal featuring tender grilled chicken lightly tossed with whole wheat pasta and enveloped in a creamy pesto sauce, served alongside crisp roasted asparagus. The dish marries the rich, aromatic flavors of basil pesto with the tang of Greek yogurt for a refreshing twist, making it a perfect balanced choice for a nutritious dinner.

NUTRITION

481kcal
Protein
48g
Fat
9g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Whole Wheat Pasta, cooked

1 tablespoon Fresh Basil Pesto

1/4 cup Nonfat Greek Yogurt

6 spears Asparagus

PREPARATION

  • 1

    Preheat the oven to 400°F for roasting asparagus.

  • 2

    Season the 4 ounces of chicken breast with salt and pepper. Grill or pan-sear the chicken over medium heat until fully cooked, about 6-7 minutes per side. Once done, let it rest and then slice it into bite-sized pieces.

  • 3

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

  • 4

    Meanwhile, trim the woody ends of the asparagus and toss them with a small drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the preheated oven for 10-12 minutes until tender yet crisp.

  • 5

    In a bowl, combine the cooked pasta with the fresh basil pesto and nonfat Greek yogurt. Mix well to create a creamy sauce that evenly coats the pasta.

  • 6

    Gently fold in the sliced chicken breast, and season the dish with additional salt and pepper if needed.

  • 7

    Plate the creamy pesto chicken pasta and serve with a side of roasted asparagus for a balanced, nutritious meal.