Roasted Chicken with Creamy Pesto Pasta and Fresh Spinach

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

Roasted Chicken with Creamy Pesto Pasta and Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Roasted Chicken with Creamy Pesto Pasta and Fresh Spinach

Savor a harmonious blend of tender roasted chicken and al dente whole wheat pasta enveloped in a light, creamy pesto sauce. Bright fresh spinach and a hint of garlic complete this uplifting dish, perfect for a balanced dinner that delights the senses.

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NUTRITION

493kcal
Protein
45.1g
Fat
14.9g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.75 cup Whole Wheat Pasta (cooked)

1 tbsp Basil Pesto

1 tbsp Light Cream Cheese

1 cup Fresh Spinach

1 Garlic Clove

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PREPARATION

  • 1

    Preheat the oven to 400°F. Season the chicken breast with a pinch of salt and pepper.

  • 2

    Place the chicken on a lightly greased baking sheet and roast for 20-25 minutes or until the internal temperature reaches 165°F. Once cooked, let it rest before slicing.

  • 3

    While the chicken roasts, bring a pot of water to a boil and cook the whole wheat pasta until al dente, about 8-10 minutes. Drain and set aside.

  • 4

    In a small skillet, lightly sauté the minced garlic in a few drops of olive oil until fragrant, about 30 seconds to 1 minute.

  • 5

    In a bowl, combine the basil pesto and light cream cheese. Stir in the sautéed garlic to create a creamy pesto sauce.

  • 6

    Toss the warm pasta with the creamy pesto sauce and add the fresh spinach. The residual heat will slightly wilt the spinach.

  • 7

    Plate the pasta mixture and top with sliced roasted chicken. Serve immediately.

Roasted Chicken with Creamy Pesto Pasta and Fresh Spinach

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

Roasted Chicken with Creamy Pesto Pasta and Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Roasted Chicken with Creamy Pesto Pasta and Fresh Spinach

Savor a harmonious blend of tender roasted chicken and al dente whole wheat pasta enveloped in a light, creamy pesto sauce. Bright fresh spinach and a hint of garlic complete this uplifting dish, perfect for a balanced dinner that delights the senses.

NUTRITION

493kcal
Protein
45.1g
Fat
14.9g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.75 cup Whole Wheat Pasta (cooked)

1 tbsp Basil Pesto

1 tbsp Light Cream Cheese

1 cup Fresh Spinach

1 Garlic Clove

PREPARATION

  • 1

    Preheat the oven to 400°F. Season the chicken breast with a pinch of salt and pepper.

  • 2

    Place the chicken on a lightly greased baking sheet and roast for 20-25 minutes or until the internal temperature reaches 165°F. Once cooked, let it rest before slicing.

  • 3

    While the chicken roasts, bring a pot of water to a boil and cook the whole wheat pasta until al dente, about 8-10 minutes. Drain and set aside.

  • 4

    In a small skillet, lightly sauté the minced garlic in a few drops of olive oil until fragrant, about 30 seconds to 1 minute.

  • 5

    In a bowl, combine the basil pesto and light cream cheese. Stir in the sautéed garlic to create a creamy pesto sauce.

  • 6

    Toss the warm pasta with the creamy pesto sauce and add the fresh spinach. The residual heat will slightly wilt the spinach.

  • 7

    Plate the pasta mixture and top with sliced roasted chicken. Serve immediately.