YOUR SOLIN GENERATED RECIPE
Creamy Chicken Pesto Whole Wheat Pasta
Savor a comforting bowl of whole wheat pasta tossed with tender chicken, vibrant spinach, and juicy cherry tomatoes, all enveloped in a creamy, basil-infused sauce. This dish strikes a balance between rich flavor and light indulgence, perfect for any meal of the day.
INGREDIENTS
4 oz Chicken Breast
1 cup cooked Whole Wheat Pasta
2 tbsp Light Basil Pesto
1/4 cup Nonfat Greek Yogurt
1/2 cup Cherry Tomatoes
1 cup Spinach
1 tsp Olive Oil
PREPARATION
Begin by cooking the whole wheat pasta according to the package instructions. Drain and set aside once done.
Season the chicken breast lightly with salt and pepper. In a non-stick skillet, heat the olive oil over medium heat and cook the chicken for about 5-7 minutes per side until fully cooked and juices run clear. Allow it to rest for a few minutes before slicing into bite-sized pieces.
In the same skillet, add the pesto and a dollop of nonfat Greek yogurt. Stir together over low heat to create a creamy, flavorful sauce.
Add the cooked pasta, spinach, and cherry tomatoes to the skillet, gently tossing to combine and heat through.
Fold in the sliced chicken and simmer for an extra minute so the flavors meld. Adjust seasoning if needed and serve warm.