YOUR SOLIN GENERATED RECIPE
Creamy Chicken Pesto Pasta with Fresh Spinach
Savor a vibrant dish that layers tender grilled chicken with whole wheat pasta in a light creamy pesto sauce, accented by fresh spinach and a hint of garlic. This colorful meal is designed to delight your taste buds while keeping your nutrition on track.
INGREDIENTS
4 ounces Chicken Breast
2 ounces Whole Wheat Pasta (dry)
1/4 cup Nonfat Greek Yogurt
1 cup Fresh Spinach
1/2 tablespoon Basil Pesto
1 Garlic clove
Salt and Pepper to taste
PREPARATION
Start by bringing 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, pepper, and a lightly crushed garlic clove. Grill or pan-sear the chicken on medium heat until cooked through, about 5-6 minutes per side. Once cooked, slice the chicken into strips.
In a small bowl, mix the nonfat Greek yogurt with basil pesto to create a creamy, light sauce.
In a large pan over medium heat, add the cooked pasta and gently toss with the spinach until the spinach wilts slightly.
Stir in the creamy pesto sauce and add the sliced chicken. Mix everything together until well combined and heated through.
Taste and adjust seasoning with additional salt and pepper if needed. Serve warm and enjoy your balanced, delicious meal.