YOUR SOLIN GENERATED RECIPE
Creamy Chicken Pesto Pasta with Fresh Spinach
Savor a delightful twist on a classic pasta dish featuring tender chicken breast, perfectly al dente whole wheat pasta, and a silky, creamy pesto sauce brightened by fresh spinach. This dish harmonizes robust basil pesto flavors with a velvety Greek yogurt cream, creating a satisfying and balanced meal that's as nourishing as it is delicious.
INGREDIENTS
4 oz Chicken Breast
1 cup cooked Whole Wheat Pasta
2 tbsp Basil Pesto
1/4 cup Non-Fat Greek Yogurt
1 cup Fresh Spinach
1 tsp Olive Oil
PREPARATION
Begin by cooking the whole wheat pasta according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, heat the olive oil in a pan over medium heat and cook the chicken breast seasoned lightly with salt and pepper until fully cooked and lightly browned, about 5-7 minutes per side.
Remove the chicken from the pan and let it rest for a few minutes before slicing it into bite-sized pieces.
In a small bowl, mix the basil pesto with the non-fat Greek yogurt to create a creamy pesto sauce.
Return the pan to low heat and add the cooked pasta along with the creamy pesto sauce. Stir gently to combine, allowing the flavors to meld.
Fold in the fresh spinach and gently mix until it starts to wilt.
Top the pasta with the sliced chicken breast, give a final stir, and serve immediately.