YOUR SOLIN GENERATED RECIPE
Creamy Fresh Pesto Chicken Whole Wheat Pasta
Enjoy a vibrant and creamy twist on classic pesto pasta with tender chicken and whole wheat noodles. This dish boasts a fresh basil pesto blended with a touch of Greek yogurt to achieve creaminess while keeping the meal light and nutritious. Perfect for a balanced dinner that supports your protein goals and fuels your day.
INGREDIENTS
4 ounces Chicken Breast
1 cup Whole Wheat Pasta (cooked)
1 cup Fresh Basil Leaves
1 teaspoon Olive Oil
1 Garlic Clove
2 tablespoons Nonfat Greek Yogurt
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Bring a pot of water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
Season the chicken breast with a pinch of salt and black pepper. In a non-stick skillet, cook the chicken over medium heat for about 5-6 minutes per side or until fully cooked and golden brown. Once cooked, slice the chicken into strips.
In a food processor or blender, combine fresh basil leaves, garlic, olive oil, nonfat Greek yogurt, a pinch of salt, and pepper. Blend until you achieve a smooth, creamy pesto sauce.
Toss the cooked pasta with the creamy pesto sauce until evenly coated.
Plate the pesto pasta and top with sliced chicken. Optionally, garnish with a few additional fresh basil leaves.
Serve warm and enjoy your balanced, protein-packed meal.