Creamy Basil Pesto Whole Wheat Pasta with Lemon-Garlic Chicken and Roasted Asparagus

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

Creamy Basil Pesto Whole Wheat Pasta with Lemon-Garlic Chicken and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Basil Pesto Whole Wheat Pasta with Lemon-Garlic Chicken and Roasted Asparagus

A vibrant dish featuring tender lemon-garlic marinated chicken, whole wheat pasta tossed in a creamy basil pesto, and perfectly roasted asparagus for a pop of color and crunch. This well-balanced meal offers a satisfying blend of textures and fresh flavors, ideal for a nutritious dinner.

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NUTRITION

456kcal
Protein
37.3g
Fat
13.5g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Pasta

3 ounces Chicken Breast

2 tablespoons Creamy Basil Pesto

6 spears Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus.

  • 2

    Bring a pot of salted water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 3

    In a small bowl, combine lemon juice and minced garlic. Add the chicken breast slices to the marinade and let sit for at least 10 minutes.

  • 4

    Heat a non-stick skillet over medium heat and cook the marinated chicken until golden and completely cooked through, about 4-5 minutes per side.

  • 5

    Meanwhile, drizzle the asparagus with olive oil, season with a pinch of salt and pepper, and arrange on a baking sheet. Roast in the preheated oven for 10-12 minutes until tender and slightly charred.

  • 6

    In a large bowl, toss the cooked pasta with the creamy basil pesto until evenly coated.

  • 7

    Plate the pesto pasta, top with slices of lemon-garlic chicken, and serve with a side of roasted asparagus.

Creamy Basil Pesto Whole Wheat Pasta with Lemon-Garlic Chicken and Roasted Asparagus

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

Creamy Basil Pesto Whole Wheat Pasta with Lemon-Garlic Chicken and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Basil Pesto Whole Wheat Pasta with Lemon-Garlic Chicken and Roasted Asparagus

A vibrant dish featuring tender lemon-garlic marinated chicken, whole wheat pasta tossed in a creamy basil pesto, and perfectly roasted asparagus for a pop of color and crunch. This well-balanced meal offers a satisfying blend of textures and fresh flavors, ideal for a nutritious dinner.

NUTRITION

456kcal
Protein
37.3g
Fat
13.5g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Pasta

3 ounces Chicken Breast

2 tablespoons Creamy Basil Pesto

6 spears Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus.

  • 2

    Bring a pot of salted water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 3

    In a small bowl, combine lemon juice and minced garlic. Add the chicken breast slices to the marinade and let sit for at least 10 minutes.

  • 4

    Heat a non-stick skillet over medium heat and cook the marinated chicken until golden and completely cooked through, about 4-5 minutes per side.

  • 5

    Meanwhile, drizzle the asparagus with olive oil, season with a pinch of salt and pepper, and arrange on a baking sheet. Roast in the preheated oven for 10-12 minutes until tender and slightly charred.

  • 6

    In a large bowl, toss the cooked pasta with the creamy basil pesto until evenly coated.

  • 7

    Plate the pesto pasta, top with slices of lemon-garlic chicken, and serve with a side of roasted asparagus.