Pan-Seared Chicken with Creamy Pesto Pasta and Roasted Asparagus

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

Pan-Seared Chicken with Creamy Pesto Pasta and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Pesto Pasta and Roasted Asparagus

Enjoy a light yet satisfying plate featuring succulent pan-seared chicken breast paired with whole wheat pasta tossed in a velvety, homemade creamy pesto sauce. Complemented by tender roasted asparagus seasoned with a hint of garlic and olive oil, this dish delivers a harmonious blend of flavors and textures ideal for a balanced meal.

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NUTRITION

448kcal
Protein
44.6g
Fat
18.2g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Whole Wheat Pasta, cooked

1 tbsp Pesto Sauce

1 tbsp Reduced-Fat Cream Cheese

1 cup Asparagus

1 tsp Olive Oil

1 Garlic clove

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F for the asparagus.

  • 2

    Season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat with a drizzle of olive oil and add the chicken. Sear for about 4-5 minutes on each side until cooked through and golden brown.

  • 3

    Trim the asparagus ends, toss with a teaspoon of olive oil, minced garlic, salt, and pepper. Spread on a baking sheet and roast in the oven for 10-12 minutes until tender.

  • 4

    While the chicken and asparagus are cooking, prepare the pasta according to package directions until al dente. Drain and set aside.

  • 5

    In a small bowl, mix the pesto sauce with reduced-fat cream cheese to create a light, creamy pesto sauce.

  • 6

    Toss the warm pasta with the creamy pesto sauce until well coated.

  • 7

    Plate the pasta, top with sliced chicken, and arrange the roasted asparagus on the side. Serve immediately.

Pan-Seared Chicken with Creamy Pesto Pasta and Roasted Asparagus

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

Pan-Seared Chicken with Creamy Pesto Pasta and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Pesto Pasta and Roasted Asparagus

Enjoy a light yet satisfying plate featuring succulent pan-seared chicken breast paired with whole wheat pasta tossed in a velvety, homemade creamy pesto sauce. Complemented by tender roasted asparagus seasoned with a hint of garlic and olive oil, this dish delivers a harmonious blend of flavors and textures ideal for a balanced meal.

NUTRITION

448kcal
Protein
44.6g
Fat
18.2g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Whole Wheat Pasta, cooked

1 tbsp Pesto Sauce

1 tbsp Reduced-Fat Cream Cheese

1 cup Asparagus

1 tsp Olive Oil

1 Garlic clove

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F for the asparagus.

  • 2

    Season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat with a drizzle of olive oil and add the chicken. Sear for about 4-5 minutes on each side until cooked through and golden brown.

  • 3

    Trim the asparagus ends, toss with a teaspoon of olive oil, minced garlic, salt, and pepper. Spread on a baking sheet and roast in the oven for 10-12 minutes until tender.

  • 4

    While the chicken and asparagus are cooking, prepare the pasta according to package directions until al dente. Drain and set aside.

  • 5

    In a small bowl, mix the pesto sauce with reduced-fat cream cheese to create a light, creamy pesto sauce.

  • 6

    Toss the warm pasta with the creamy pesto sauce until well coated.

  • 7

    Plate the pasta, top with sliced chicken, and arrange the roasted asparagus on the side. Serve immediately.