YOUR SOLIN GENERATED RECIPE
Creamy Chicken Pesto Pasta with Roasted Vegetables
Enjoy a vibrant, comforting dish that combines tender grilled chicken, al dente whole wheat pasta, and a medley of roasted vegetables, all tossed in a luscious, creamy pesto sauce. Each bite bursts with aromatic basil, a hint of garlic, and the freshness of roasted produce, making it a balanced meal perfect for your daily protein and calorie goals.
INGREDIENTS
4 oz Chicken Breast
0.5 cup Whole Wheat Pasta (cooked)
1 cup Mixed Vegetables
1 tbsp Basil Pesto
2 tbsp Nonfat Greek Yogurt
2 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F. Toss the mixed vegetables with 1 teaspoon of olive oil, salt, and pepper, then spread them on a baking sheet and roast for 15-20 minutes until tender and slightly charred.
While the vegetables roast, season the chicken breast with salt and pepper. Heat the remaining olive oil in a skillet over medium-high heat and cook the chicken for about 5-6 minutes per side, or until fully cooked and golden. Once done, slice the chicken into strips.
Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
In a small bowl, combine the basil pesto with nonfat Greek yogurt to create a creamy sauce. Adjust seasoning as needed.
Toss the cooked pasta and roasted vegetables in a large bowl with the creamy pesto sauce until well coated.
Plate the pasta and vegetable mixture, then top with the sliced chicken. Serve warm and enjoy your flavorful, balanced meal.