Roasted Chicken with Creamy Pesto Whole Wheat Pasta

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

Roasted Chicken with Creamy Pesto Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Roasted Chicken with Creamy Pesto Whole Wheat Pasta

Savor a light yet satisfying dish featuring tender roasted chicken paired with whole wheat pasta tossed in a creamy pesto sauce. The bright freshness of basil and garlic melds with a hint of tangy Greek yogurt, making this meal both comforting and vibrant.

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NUTRITION

385kcal
Protein
38.3g
Fat
9.9g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Roasted Chicken Breast

1 cup cooked Whole Wheat Pasta

2 tbsp Plain Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tbsp Grated Parmesan Cheese

½ cup Fresh Basil Leaves

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with salt and pepper, and roast in the oven for about 20-25 minutes or until fully cooked.

  • 2

    While the chicken roasts, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 3

    In a food processor or blender, combine the fresh basil leaves, garlic, a pinch of salt, and the extra virgin olive oil. Blend until smooth.

  • 4

    Mix the blended basil mixture with the plain Greek yogurt and grated Parmesan cheese to create a creamy pesto sauce. Season with additional salt and pepper if needed.

  • 5

    Slice the roasted chicken into bite-sized pieces. In a large bowl, toss the cooked pasta with the creamy pesto sauce until evenly coated.

  • 6

    Top the pasta with the sliced roasted chicken and serve immediately.

Roasted Chicken with Creamy Pesto Whole Wheat Pasta

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

Roasted Chicken with Creamy Pesto Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Roasted Chicken with Creamy Pesto Whole Wheat Pasta

Savor a light yet satisfying dish featuring tender roasted chicken paired with whole wheat pasta tossed in a creamy pesto sauce. The bright freshness of basil and garlic melds with a hint of tangy Greek yogurt, making this meal both comforting and vibrant.

NUTRITION

385kcal
Protein
38.3g
Fat
9.9g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Roasted Chicken Breast

1 cup cooked Whole Wheat Pasta

2 tbsp Plain Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tbsp Grated Parmesan Cheese

½ cup Fresh Basil Leaves

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with salt and pepper, and roast in the oven for about 20-25 minutes or until fully cooked.

  • 2

    While the chicken roasts, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 3

    In a food processor or blender, combine the fresh basil leaves, garlic, a pinch of salt, and the extra virgin olive oil. Blend until smooth.

  • 4

    Mix the blended basil mixture with the plain Greek yogurt and grated Parmesan cheese to create a creamy pesto sauce. Season with additional salt and pepper if needed.

  • 5

    Slice the roasted chicken into bite-sized pieces. In a large bowl, toss the cooked pasta with the creamy pesto sauce until evenly coated.

  • 6

    Top the pasta with the sliced roasted chicken and serve immediately.