Creamy Chicken Pesto Pasta with Roasted Vegetables

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

Creamy Chicken Pesto Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Pesto Pasta with Roasted Vegetables

Enjoy a vibrant and hearty dish featuring tender grilled chicken breast tossed with whole wheat pasta bathed in a light, creamy pesto sauce. Complemented by a medley of roasted vegetables, this meal strikes the perfect balance between rich, savory flavors and nutritional goodness.

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NUTRITION

478kcal
Protein
37g
Fat
18.9g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Whole Wheat Pasta

2 tbsp Light Cream Cheese

1 tbsp Basil Pesto

1/2 cup Mixed Roasted Vegetables

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the vegetables.

  • 2

    Season the chicken breast lightly with salt and pepper, then grill or pan-sear it over medium heat until fully cooked, about 5-7 minutes per side.

  • 3

    While the chicken cooks, toss your mixed vegetables (such as cherry tomatoes, zucchini, and bell peppers) with a drizzle of olive oil, salt, and pepper, then spread evenly on a baking sheet and roast in the oven for about 15-20 minutes.

  • 4

    Cook the whole wheat pasta according to the package instructions until al dente, then drain.

  • 5

    In a small saucepan over low heat, combine the light cream cheese with the basil pesto, stirring until smooth and heated through to form a creamy sauce.

  • 6

    Slice the cooked chicken breast into strips.

  • 7

    In a large bowl, mix the cooked pasta with the creamy pesto sauce and gently fold in the roasted vegetables.

  • 8

    Top the pasta with the sliced chicken and serve warm.

Creamy Chicken Pesto Pasta with Roasted Vegetables

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

Creamy Chicken Pesto Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Pesto Pasta with Roasted Vegetables

Enjoy a vibrant and hearty dish featuring tender grilled chicken breast tossed with whole wheat pasta bathed in a light, creamy pesto sauce. Complemented by a medley of roasted vegetables, this meal strikes the perfect balance between rich, savory flavors and nutritional goodness.

NUTRITION

478kcal
Protein
37g
Fat
18.9g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Whole Wheat Pasta

2 tbsp Light Cream Cheese

1 tbsp Basil Pesto

1/2 cup Mixed Roasted Vegetables

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the vegetables.

  • 2

    Season the chicken breast lightly with salt and pepper, then grill or pan-sear it over medium heat until fully cooked, about 5-7 minutes per side.

  • 3

    While the chicken cooks, toss your mixed vegetables (such as cherry tomatoes, zucchini, and bell peppers) with a drizzle of olive oil, salt, and pepper, then spread evenly on a baking sheet and roast in the oven for about 15-20 minutes.

  • 4

    Cook the whole wheat pasta according to the package instructions until al dente, then drain.

  • 5

    In a small saucepan over low heat, combine the light cream cheese with the basil pesto, stirring until smooth and heated through to form a creamy sauce.

  • 6

    Slice the cooked chicken breast into strips.

  • 7

    In a large bowl, mix the cooked pasta with the creamy pesto sauce and gently fold in the roasted vegetables.

  • 8

    Top the pasta with the sliced chicken and serve warm.