Creamy Chicken Pesto Pasta with Blistered Tomatoes

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

Creamy Chicken Pesto Pasta with Blistered Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Pesto Pasta with Blistered Tomatoes

Savor this vibrant dish of tender grilled chicken intertwined with al dente whole wheat pasta, all coated in a light, creamy pesto sauce. Finished with sweet, blistered cherry tomatoes, every bite delivers a lively mix of herbs, tangy creaminess, and a burst of tomato flavor, perfect for a fulfilling dinner.

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NUTRITION

383kcal
Protein
40g
Fat
12.1g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/2 cup cooked Whole Wheat Pasta (70g)

1 tbsp Light Pesto (16g)

2 tbsp Nonfat Greek Yogurt (30g)

1/2 cup halved Cherry Tomatoes (75g)

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PREPARATION

  • 1

    Preheat your grill or skillet over medium-high heat. Season the chicken breast lightly with salt and pepper.

  • 2

    Grill the chicken for about 5-6 minutes per side or until fully cooked. Once done, slice it into strips.

  • 3

    Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 4

    In a small bowl, combine the light pesto and nonfat Greek yogurt until smooth. This creates a creamy, tangy sauce.

  • 5

    Toss the cooked pasta with the pesto-yogurt sauce until well coated.

  • 6

    In a separate skillet, heat a light drizzle of olive oil over medium-high heat. Add the cherry tomatoes and sauté until they blister and soften, about 3-4 minutes.

  • 7

    Plate the pasta and top with grilled chicken strips and blistered tomatoes. Serve immediately and enjoy.

Creamy Chicken Pesto Pasta with Blistered Tomatoes

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

Creamy Chicken Pesto Pasta with Blistered Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Pesto Pasta with Blistered Tomatoes

Savor this vibrant dish of tender grilled chicken intertwined with al dente whole wheat pasta, all coated in a light, creamy pesto sauce. Finished with sweet, blistered cherry tomatoes, every bite delivers a lively mix of herbs, tangy creaminess, and a burst of tomato flavor, perfect for a fulfilling dinner.

NUTRITION

383kcal
Protein
40g
Fat
12.1g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/2 cup cooked Whole Wheat Pasta (70g)

1 tbsp Light Pesto (16g)

2 tbsp Nonfat Greek Yogurt (30g)

1/2 cup halved Cherry Tomatoes (75g)

PREPARATION

  • 1

    Preheat your grill or skillet over medium-high heat. Season the chicken breast lightly with salt and pepper.

  • 2

    Grill the chicken for about 5-6 minutes per side or until fully cooked. Once done, slice it into strips.

  • 3

    Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 4

    In a small bowl, combine the light pesto and nonfat Greek yogurt until smooth. This creates a creamy, tangy sauce.

  • 5

    Toss the cooked pasta with the pesto-yogurt sauce until well coated.

  • 6

    In a separate skillet, heat a light drizzle of olive oil over medium-high heat. Add the cherry tomatoes and sauté until they blister and soften, about 3-4 minutes.

  • 7

    Plate the pasta and top with grilled chicken strips and blistered tomatoes. Serve immediately and enjoy.