Creamy Pesto Chicken Whole Wheat Pasta with Roasted Vegetables

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

Creamy Pesto Chicken Whole Wheat Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Whole Wheat Pasta with Roasted Vegetables

Enjoy a vibrant and satisfying dish featuring tender chicken breast, whole wheat pasta enveloped in a luscious creamy pesto sauce, and a medley of perfectly roasted vegetables. This balanced meal delivers a delightful mix of textures and flavors with a hint of herbal freshness and a creamy finish.

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NUTRITION

469kcal
Protein
44.2g
Fat
17.1g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

1/2 cup Whole Wheat Pasta (70g cooked)

1 tbsp Pesto Sauce (16g)

1/4 cup Nonfat Greek Yogurt (61g)

1 cup Mixed Roasted Vegetables (150g)

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss your mixed vegetables with olive oil, salt, pepper, and a crushed garlic clove. Spread them out on a baking tray and roast for 20-25 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, prepare the whole wheat pasta according to package instructions. Drain and set aside.

  • 3

    Season the chicken breast with salt and pepper. In a non-stick skillet over medium heat, cook the chicken breast for about 5-6 minutes per side until fully cooked and juices run clear. Remove from heat and slice into strips.

  • 4

    In a small bowl, combine the pesto sauce with nonfat Greek yogurt to create a creamy pesto sauce.

  • 5

    In a mixing bowl, toss the cooked pasta with the creamy pesto sauce. Gently fold in the sliced chicken and roasted vegetables.

  • 6

    Serve warm and enjoy your balanced, delicious meal.

Creamy Pesto Chicken Whole Wheat Pasta with Roasted Vegetables

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

Creamy Pesto Chicken Whole Wheat Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Whole Wheat Pasta with Roasted Vegetables

Enjoy a vibrant and satisfying dish featuring tender chicken breast, whole wheat pasta enveloped in a luscious creamy pesto sauce, and a medley of perfectly roasted vegetables. This balanced meal delivers a delightful mix of textures and flavors with a hint of herbal freshness and a creamy finish.

NUTRITION

469kcal
Protein
44.2g
Fat
17.1g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

1/2 cup Whole Wheat Pasta (70g cooked)

1 tbsp Pesto Sauce (16g)

1/4 cup Nonfat Greek Yogurt (61g)

1 cup Mixed Roasted Vegetables (150g)

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss your mixed vegetables with olive oil, salt, pepper, and a crushed garlic clove. Spread them out on a baking tray and roast for 20-25 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, prepare the whole wheat pasta according to package instructions. Drain and set aside.

  • 3

    Season the chicken breast with salt and pepper. In a non-stick skillet over medium heat, cook the chicken breast for about 5-6 minutes per side until fully cooked and juices run clear. Remove from heat and slice into strips.

  • 4

    In a small bowl, combine the pesto sauce with nonfat Greek yogurt to create a creamy pesto sauce.

  • 5

    In a mixing bowl, toss the cooked pasta with the creamy pesto sauce. Gently fold in the sliced chicken and roasted vegetables.

  • 6

    Serve warm and enjoy your balanced, delicious meal.