YOUR SOLIN GENERATED RECIPE
Pan-Seared Chicken with Creamy Pesto Pasta
Enjoy a vibrant plate of pan-seared chicken served atop whole wheat pasta enveloped in a light, creamy pesto sauce. This dish delivers a harmonious balance of savory seared chicken and the rich, basil-infused tang of a yogurt-enhanced pesto, ideal for a nutritious dinner that delights the palate.
INGREDIENTS
4 oz Chicken Breast
2 oz Whole Wheat Pasta (dry)
1 tsp Olive Oil
1 tbsp Basil Pesto
2 tbsp Non-Fat Greek Yogurt
Salt & Pepper to taste
PREPARATION
Bring a pot of water to a boil and cook the whole wheat pasta according to package instructions until al dente, then drain.
Season the chicken breast with salt and pepper on both sides.
Heat a skillet over medium-high heat, add olive oil, and sear the chicken breast for about 5-6 minutes per side or until cooked through and golden brown.
In a small bowl, mix together the basil pesto and non-fat Greek yogurt to create a light, creamy sauce.
Toss the cooked pasta in the creamy pesto sauce until evenly coated.
Slice the seared chicken breast and serve it atop the pesto pasta for a balanced and fulfilling meal.