YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken Pasta with Fresh Spinach
Enjoy a light yet satisfying dish featuring tender chicken breast mingled with whole wheat pasta, fresh spinach, and a luscious creamy pesto sauce made with Greek yogurt. This recipe strikes the perfect balance between vibrant flavors and a nourishing profile, ideal for a wholesome lunch or dinner.
INGREDIENTS
4 ounces Chicken Breast
1 cup Whole Wheat Penne Pasta (cooked)
1 cup Fresh Spinach
1/4 cup Nonfat Greek Yogurt
1 tablespoon Basil Pesto
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat a non-stick skillet over medium heat and lightly season the chicken breast with salt and pepper.
Cook the chicken for about 5-6 minutes per side until fully cooked and then slice it into bite-sized pieces.
In a separate pot, prepare whole wheat penne pasta according to package instructions until al dente. Drain and set aside.
In a small bowl, mix together the nonfat Greek yogurt and basil pesto until well combined, creating a creamy pesto sauce.
Combine the cooked pasta, sliced chicken, and fresh spinach in the skillet over low heat.
Pour the creamy pesto sauce over the mixture and toss gently until the spinach wilts slightly and everything is evenly coated.
Adjust seasonings with extra salt and pepper if needed, then serve warm.