YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken with Whole Wheat Pasta
Savor succulent chicken breast tossed in a rich, creamy pesto sauce over a base of al dente whole wheat pasta. This flavorful dish delivers a harmonious blend of herby freshness and a touch of creaminess, perfect for a balanced meal that satisfies taste and nutrition.
INGREDIENTS
4 ounces Chicken Breast
2 ounces Whole Wheat Pasta (dry)
2 tablespoons Basil Pesto
1/4 cup Light Cream
PREPARATION
Bring a large pot of salted water to a boil and cook the whole wheat pasta until al dente. Drain and set aside.
Season the chicken breast lightly with salt and pepper. In a non-stick skillet over medium heat, cook the chicken for about 6-7 minutes on each side until thoroughly cooked and lightly browned. Remove from heat and let rest before slicing.
In the same skillet over low heat, combine the basil pesto and light cream, stirring to create a smooth, creamy sauce.
Slice the cooked chicken into strips or bite-sized pieces, then add the chicken and the drained pasta to the skillet. Toss everything together until evenly coated with the creamy pesto sauce.
Serve immediately and enjoy your balanced, flavorful meal.