Creamy Pesto Chicken Pasta with Roasted Vegetables

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

Creamy Pesto Chicken Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Roasted Vegetables

Savor a satisfying bowl of creamy pesto chicken pasta paired with vibrant roasted vegetables. Tender grilled chicken breast, whole wheat pasta, and a luscious homemade basil pesto come together with a medley of roasted bell peppers, zucchini, and cherry tomatoes. This dish offers a balanced mix of flavors and textures to delight your palate while fitting perfectly within your protein and calorie goals.

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NUTRITION

571kcal
Protein
46g
Fat
21.5g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup cooked Whole Wheat Pasta

2 tablespoons Basil Pesto

1 cup Mixed Roasted Vegetables

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Toss chopped bell peppers, zucchini, and cherry tomatoes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes or until tender and slightly charred.

  • 2

    While the vegetables roast, season the chicken breast with salt, pepper, and a sprinkle of dried Italian herbs. Grill or cook in a non-stick skillet over medium-high heat for about 6-7 minutes per side, or until fully cooked. Let it rest, then slice into strips.

  • 3

    Cook the whole wheat pasta according to package instructions until al dente. Drain and reserve a small amount of pasta water.

  • 4

    In a large bowl, combine the cooked pasta with the pesto. If needed, add a little pasta water to thin the sauce for better coating.

  • 5

    Gently fold in the roasted vegetables and sliced chicken. Adjust seasoning with salt and pepper, and serve warm.

Creamy Pesto Chicken Pasta with Roasted Vegetables

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

Creamy Pesto Chicken Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Roasted Vegetables

Savor a satisfying bowl of creamy pesto chicken pasta paired with vibrant roasted vegetables. Tender grilled chicken breast, whole wheat pasta, and a luscious homemade basil pesto come together with a medley of roasted bell peppers, zucchini, and cherry tomatoes. This dish offers a balanced mix of flavors and textures to delight your palate while fitting perfectly within your protein and calorie goals.

NUTRITION

571kcal
Protein
46g
Fat
21.5g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup cooked Whole Wheat Pasta

2 tablespoons Basil Pesto

1 cup Mixed Roasted Vegetables

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Toss chopped bell peppers, zucchini, and cherry tomatoes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes or until tender and slightly charred.

  • 2

    While the vegetables roast, season the chicken breast with salt, pepper, and a sprinkle of dried Italian herbs. Grill or cook in a non-stick skillet over medium-high heat for about 6-7 minutes per side, or until fully cooked. Let it rest, then slice into strips.

  • 3

    Cook the whole wheat pasta according to package instructions until al dente. Drain and reserve a small amount of pasta water.

  • 4

    In a large bowl, combine the cooked pasta with the pesto. If needed, add a little pasta water to thin the sauce for better coating.

  • 5

    Gently fold in the roasted vegetables and sliced chicken. Adjust seasoning with salt and pepper, and serve warm.