Creamy Pesto Chicken Pasta with Roasted Asparagus

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

Creamy Pesto Chicken Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Roasted Asparagus

Enjoy a vibrant plate featuring tender chicken breast tossed with whole wheat pasta in a silky, creamy pesto sauce, paired with perfectly roasted asparagus spears. The blend of fresh basil, a hint of garlic, and a touch of Greek yogurt creates a delightful sauce that delivers both flavor and a satisfying texture.

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NUTRITION

399kcal
Protein
38g
Fat
14.6g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

1 tablespoon Pesto Sauce

2 tablespoons Nonfat Greek Yogurt

6 spears Asparagus

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Lightly coat the asparagus with olive oil, then season with a pinch of salt and pepper. Place on a baking sheet and roast in the oven for 10-12 minutes until tender and slightly charred.

  • 3

    Season the chicken breast with salt and pepper. In a non-stick skillet over medium heat, cook the chicken for about 5-6 minutes per side until fully cooked and golden.

  • 4

    While the chicken is cooking, prepare the pasta according to package instructions. Once done, drain and set aside.

  • 5

    In a small bowl, mix the pesto sauce with nonfat Greek yogurt to create a creamy, tangy sauce.

  • 6

    Slice the cooked chicken into strips. Toss the warm pasta with the creamy pesto sauce until well coated.

  • 7

    Serve the pasta with chicken strips on top, and add the roasted asparagus on the side. Enjoy!

Creamy Pesto Chicken Pasta with Roasted Asparagus

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

Creamy Pesto Chicken Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Roasted Asparagus

Enjoy a vibrant plate featuring tender chicken breast tossed with whole wheat pasta in a silky, creamy pesto sauce, paired with perfectly roasted asparagus spears. The blend of fresh basil, a hint of garlic, and a touch of Greek yogurt creates a delightful sauce that delivers both flavor and a satisfying texture.

NUTRITION

399kcal
Protein
38g
Fat
14.6g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

1 tablespoon Pesto Sauce

2 tablespoons Nonfat Greek Yogurt

6 spears Asparagus

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Lightly coat the asparagus with olive oil, then season with a pinch of salt and pepper. Place on a baking sheet and roast in the oven for 10-12 minutes until tender and slightly charred.

  • 3

    Season the chicken breast with salt and pepper. In a non-stick skillet over medium heat, cook the chicken for about 5-6 minutes per side until fully cooked and golden.

  • 4

    While the chicken is cooking, prepare the pasta according to package instructions. Once done, drain and set aside.

  • 5

    In a small bowl, mix the pesto sauce with nonfat Greek yogurt to create a creamy, tangy sauce.

  • 6

    Slice the cooked chicken into strips. Toss the warm pasta with the creamy pesto sauce until well coated.

  • 7

    Serve the pasta with chicken strips on top, and add the roasted asparagus on the side. Enjoy!