YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken with Whole Wheat Pasta
Savor a delicious blend of tender grilled chicken and whole wheat pasta, tossed in a light yet creamy pesto sauce enriched with a touch of nonfat Greek yogurt. This dish delivers a balance of protein, whole grains, and vibrant basil flavors, making it a wholesome and satisfying meal for any time of day.
INGREDIENTS
4 ounces Chicken Breast
1 cup Whole Wheat Pasta (cooked)
1 tablespoon Basil Pesto
1 tablespoon Nonfat Greek Yogurt
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Season the chicken breast with a pinch of salt and black pepper.
Grill or pan-cook the chicken breast over medium heat for about 5-6 minutes on each side until fully cooked and lightly charred. Once done, let it rest and then slice into strips.
Meanwhile, cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.
In a small bowl, combine the basil pesto with the nonfat Greek yogurt to create a creamy sauce.
Toss the cooked pasta with the creamy pesto sauce until evenly coated.
Plate the pesto pasta and top with sliced grilled chicken. Garnish with a bit more black pepper if desired and serve warm.