Creamy Pesto Chicken with Whole Wheat Pasta

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

Creamy Pesto Chicken with Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken with Whole Wheat Pasta

A vibrant, satisfying dish featuring tender chicken breast paired with nutty whole wheat pasta, all enveloped in a luscious, creamy pesto sauce accented with fresh basil and a twist of low-fat Greek yogurt. This dish delivers a delightful balance of savory and herbaceous flavors that makes every bite a delightful culinary escape.

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NUTRITION

515kcal
Protein
50.2g
Fat
13.4g
Carbs
47.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Whole Wheat Pasta

1 tbsp Pesto Sauce

1/4 cup Low-Fat Greek Yogurt

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

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PREPARATION

  • 1

    Preheat a skillet over medium heat and lightly spray with cooking spray.

  • 2

    Season the chicken breast with salt and pepper. Sear the chicken in the skillet for about 4-5 minutes per side until fully cooked, then remove and slice into strips.

  • 3

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

  • 4

    In a small bowl, combine pesto sauce with low-fat Greek yogurt, stirring until smooth to create a light, creamy sauce.

  • 5

    In a large mixing bowl, toss the cooked pasta with the creamy pesto sauce, baby spinach, and halved cherry tomatoes.

  • 6

    Gently fold in the sliced chicken breast, ensuring even distribution of ingredients.

  • 7

    Serve immediately, garnished with a few extra basil leaves if desired.

Creamy Pesto Chicken with Whole Wheat Pasta

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

Creamy Pesto Chicken with Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken with Whole Wheat Pasta

A vibrant, satisfying dish featuring tender chicken breast paired with nutty whole wheat pasta, all enveloped in a luscious, creamy pesto sauce accented with fresh basil and a twist of low-fat Greek yogurt. This dish delivers a delightful balance of savory and herbaceous flavors that makes every bite a delightful culinary escape.

NUTRITION

515kcal
Protein
50.2g
Fat
13.4g
Carbs
47.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Whole Wheat Pasta

1 tbsp Pesto Sauce

1/4 cup Low-Fat Greek Yogurt

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

PREPARATION

  • 1

    Preheat a skillet over medium heat and lightly spray with cooking spray.

  • 2

    Season the chicken breast with salt and pepper. Sear the chicken in the skillet for about 4-5 minutes per side until fully cooked, then remove and slice into strips.

  • 3

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

  • 4

    In a small bowl, combine pesto sauce with low-fat Greek yogurt, stirring until smooth to create a light, creamy sauce.

  • 5

    In a large mixing bowl, toss the cooked pasta with the creamy pesto sauce, baby spinach, and halved cherry tomatoes.

  • 6

    Gently fold in the sliced chicken breast, ensuring even distribution of ingredients.

  • 7

    Serve immediately, garnished with a few extra basil leaves if desired.