YOUR SOLIN GENERATED RECIPE
Chicken and Vegetable Pasta with Fresh Herbs
Savor a delightful dinner featuring tender grilled chicken tossed with whole wheat pasta, vibrant vegetables, and fresh basil. This dish bursts with spring flavors from cherry tomatoes, zucchini, and red bell pepper, lightly sautéed in olive oil with garlic and a hint of red pepper flakes for just the right amount of kick.
INGREDIENTS
5 oz Chicken Breast
1 cup cooked Whole Wheat Pasta
0.5 cup sliced Zucchini
0.5 cup Cherry Tomatoes
0.5 cup chopped Red Bell Pepper
0.25 cup chopped Fresh Basil
1 tsp Olive Oil
1 clove Garlic
PREPARATION
Preheat a grill pan or skillet over medium-high heat.
Season the chicken breast lightly with salt and pepper, and optionally a pinch of red pepper flakes for heat. Grill the chicken for about 5-6 minutes per side until fully cooked and juices run clear. Once done, let it rest and then slice into strips.
While the chicken is cooking, 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.
In a large skillet, warm the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the sliced zucchini, chopped red bell pepper, and cherry tomatoes to the skillet. Sauté the vegetables for 3-4 minutes until just tender, preserving their vibrant color and crunch.
Toss the cooked pasta with the sautéed vegetables in the skillet. Fold in the fresh basil and adjust seasoning with salt and pepper.
Top the pasta and vegetables with the grilled chicken slices, and serve warm.