Creamy Pesto Chicken Pasta with Roasted Vegetables

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

Creamy Pesto Chicken Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Roasted Vegetables

Delight in this creamy pesto chicken pasta dish featuring tender grilled chicken breast, whole wheat pasta tossed in a vibrant pesto and Greek yogurt sauce, and a medley of perfectly roasted vegetables. This balanced dish offers a harmonious blend of flavors with each bite delivering a tangy, herb-infused creaminess paired with savory, caramelized vegetables.

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NUTRITION

456kcal
Protein
39g
Fat
15.4g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1 tbsp Basil Pesto

2 tbsp Nonfat Greek Yogurt

1 cup Mixed Roasted Vegetables

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss your mixed vegetables with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 15-20 minutes until tender and slightly charred.

  • 2

    While the vegetables are roasting, season the 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 into strips.

  • 3

    Prepare whole wheat pasta according to package instructions. Drain and set aside.

  • 4

    In a small bowl, combine basil pesto and nonfat Greek yogurt to create a light creamy sauce.

  • 5

    In a large bowl, toss the cooked pasta with the creamy pesto sauce, adding a sprinkle more salt and pepper if needed.

  • 6

    Plate the pasta, top with sliced chicken breast, and arrange the roasted vegetables on the side. Serve warm and enjoy.

Creamy Pesto Chicken Pasta with Roasted Vegetables

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

Creamy Pesto Chicken Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Roasted Vegetables

Delight in this creamy pesto chicken pasta dish featuring tender grilled chicken breast, whole wheat pasta tossed in a vibrant pesto and Greek yogurt sauce, and a medley of perfectly roasted vegetables. This balanced dish offers a harmonious blend of flavors with each bite delivering a tangy, herb-infused creaminess paired with savory, caramelized vegetables.

NUTRITION

456kcal
Protein
39g
Fat
15.4g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1 tbsp Basil Pesto

2 tbsp Nonfat Greek Yogurt

1 cup Mixed Roasted Vegetables

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss your mixed vegetables with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 15-20 minutes until tender and slightly charred.

  • 2

    While the vegetables are roasting, season the 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 into strips.

  • 3

    Prepare whole wheat pasta according to package instructions. Drain and set aside.

  • 4

    In a small bowl, combine basil pesto and nonfat Greek yogurt to create a light creamy sauce.

  • 5

    In a large bowl, toss the cooked pasta with the creamy pesto sauce, adding a sprinkle more salt and pepper if needed.

  • 6

    Plate the pasta, top with sliced chicken breast, and arrange the roasted vegetables on the side. Serve warm and enjoy.