YOUR SOLIN GENERATED RECIPE
Fresh Basil Pesto Chicken Pasta with Blistered Tomatoes and Spinach
Enjoy a vibrant dish featuring tender chicken breast tossed with whole wheat pasta, fresh basil pesto, blistered cherry tomatoes, and crisp baby spinach. The flavors meld beautifully, providing a balanced plate that is both satisfying and nourishing.
INGREDIENTS
6 oz Chicken Breast
1/2 cup cooked Whole Wheat Pasta
1 tbsp Basil Pesto
1/2 cup Cherry Tomatoes
1 cup Baby Spinach
1 tsp Olive Oil
PREPARATION
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.
Season the chicken breast with salt and pepper. In a non-stick skillet, cook the chicken over medium heat until golden on both sides and cooked through, about 5-6 minutes per side depending on thickness. Once cooked, slice the chicken into strips.
In a separate pan, heat the teaspoon of olive oil over medium-high heat. Add the cherry tomatoes and let them blister for about 3-4 minutes until they start to soften and char slightly. Remove from heat.
In a mixing bowl, combine the cooked pasta with the basil pesto until the pasta is evenly coated.
Gently fold in the baby spinach, allowing its slight warmth from the pasta to wilt the leaves.
Plate the pesto pasta with spinach, then top with sliced chicken and blistered tomatoes. Serve immediately.