YOUR SOLIN GENERATED RECIPE
Pan-Seared Chicken with Creamy Pesto Whole Wheat Pasta
Savor this vibrant and wholesome dish where tender pan-seared chicken pairs beautifully with whole wheat pasta tossed in a creamy, basil-infused pesto sauce. The bright notes of fresh spinach and cherry tomatoes elevate the dish, creating a satisfying plate perfect for a lean, flavor-packed meal.
INGREDIENTS
4 oz Chicken Breast
1/2 cup dry Whole Wheat Pasta
1 tbsp Basil Pesto
1 cup Spinach
1/2 cup Cherry Tomatoes (halved)
1 tsp Olive Oil
PREPARATION
Bring a pot of water to a boil and cook the whole wheat pasta as per package instructions until al dente. Drain and set aside.
Season the chicken breast lightly with salt and pepper. Heat olive oil in a non-stick skillet over medium-high heat.
Place the chicken breast in the skillet and sear for about 5-6 minutes on each side, until golden brown and cooked through. Remove from heat and slice into strips.
In a mixing bowl, combine the cooked pasta with basil pesto. Toss until the pasta is evenly coated.
Gently fold in the fresh spinach and halved cherry tomatoes to the pasta, allowing the residual heat to slightly wilt the spinach.
Plate the creamy pesto pasta and top with the sliced pan-seared chicken. Serve immediately.