Pan-Seared Chicken with Creamy Pesto Pasta

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

Pan-Seared Chicken with Creamy Pesto Pasta

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Pesto Pasta

Enjoy tender pan-seared chicken paired with whole wheat pasta tossed in a luscious, creamy pesto sauce. This dish balances savory protein and vibrant basil flavors with a silky texture, making it a satisfying and health-conscious meal.

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NUTRITION

521kcal
Protein
45.7g
Fat
16.5g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta (Dry)

2 Tbsp Pesto Sauce

1 Tbsp Nonfat Plain Greek Yogurt

1 tsp Olive Oil

1 Garlic Clove

Salt and Pepper

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    Season the chicken breast with salt and pepper. In a medium skillet, heat the olive oil over medium-high heat.

  • 3

    Add the chicken breast to the skillet and sear for about 4-5 minutes per side, or until the internal temperature reaches 165°F. Remove from the pan and let it rest for a few minutes before slicing.

  • 4

    Reduce the heat to low and add the minced garlic to the skillet. Sauté until fragrant, about 30 seconds.

  • 5

    Stir in the pesto sauce and Greek yogurt, warming the mixture gently to create a creamy sauce. Adjust seasoning with salt and pepper if needed.

  • 6

    Combine the cooked pasta with the creamy pesto sauce, tossing well to coat evenly.

  • 7

    Plate the pasta and top with sliced pan-seared chicken. Garnish with any additional herbs if desired, and serve immediately.

Pan-Seared Chicken with Creamy Pesto Pasta

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

Pan-Seared Chicken with Creamy Pesto Pasta

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Pesto Pasta

Enjoy tender pan-seared chicken paired with whole wheat pasta tossed in a luscious, creamy pesto sauce. This dish balances savory protein and vibrant basil flavors with a silky texture, making it a satisfying and health-conscious meal.

NUTRITION

521kcal
Protein
45.7g
Fat
16.5g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta (Dry)

2 Tbsp Pesto Sauce

1 Tbsp Nonfat Plain Greek Yogurt

1 tsp Olive Oil

1 Garlic Clove

Salt and Pepper

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    Season the chicken breast with salt and pepper. In a medium skillet, heat the olive oil over medium-high heat.

  • 3

    Add the chicken breast to the skillet and sear for about 4-5 minutes per side, or until the internal temperature reaches 165°F. Remove from the pan and let it rest for a few minutes before slicing.

  • 4

    Reduce the heat to low and add the minced garlic to the skillet. Sauté until fragrant, about 30 seconds.

  • 5

    Stir in the pesto sauce and Greek yogurt, warming the mixture gently to create a creamy sauce. Adjust seasoning with salt and pepper if needed.

  • 6

    Combine the cooked pasta with the creamy pesto sauce, tossing well to coat evenly.

  • 7

    Plate the pasta and top with sliced pan-seared chicken. Garnish with any additional herbs if desired, and serve immediately.