Creamy Pesto Chicken with Whole Wheat Pasta and Roasted Asparagus

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

Creamy Pesto Chicken with Whole Wheat Pasta and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken with Whole Wheat Pasta and Roasted Asparagus

Savor the delightful balance of tender chicken breast infused with a creamy basil pesto, tossed with hearty whole wheat pasta and accompanied by lightly roasted asparagus. This dish harmonizes vibrant, fresh flavors with a velvety texture, making it a fulfilling and nutritious choice for dinner.

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NUTRITION

395kcal
Protein
41.5g
Fat
6.5g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1 cup Roasted Asparagus

2 tbsp Creamy Pesto Sauce

2 tbsp Additional Greek Yogurt

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting the asparagus.

  • 2

    Season the chicken breast with salt and pepper. In a nonstick skillet over medium heat, sauté the chicken until cooked through and lightly golden on both sides, about 5-6 minutes per side. Once cooked, let it rest and then slice into strips.

  • 3

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

  • 4

    Wash the asparagus and trim the ends. Toss with a drizzle of olive oil, salt, and pepper, then spread on a baking sheet. Roast in the preheated oven for about 10-12 minutes until tender.

  • 5

    In a small bowl, mix the creamy pesto sauce with additional Greek yogurt to achieve a velvety consistency that will coat the pasta well.

  • 6

    Combine the cooked pasta with the sliced chicken and roasted asparagus. Drizzle the creamy pesto mixture over the top and gently toss until everything is evenly coated.

  • 7

    Serve warm and enjoy your balanced, flavorful dinner that meets your nutritional goals.

Creamy Pesto Chicken with Whole Wheat Pasta and Roasted Asparagus

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

Creamy Pesto Chicken with Whole Wheat Pasta and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken with Whole Wheat Pasta and Roasted Asparagus

Savor the delightful balance of tender chicken breast infused with a creamy basil pesto, tossed with hearty whole wheat pasta and accompanied by lightly roasted asparagus. This dish harmonizes vibrant, fresh flavors with a velvety texture, making it a fulfilling and nutritious choice for dinner.

NUTRITION

395kcal
Protein
41.5g
Fat
6.5g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1 cup Roasted Asparagus

2 tbsp Creamy Pesto Sauce

2 tbsp Additional Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting the asparagus.

  • 2

    Season the chicken breast with salt and pepper. In a nonstick skillet over medium heat, sauté the chicken until cooked through and lightly golden on both sides, about 5-6 minutes per side. Once cooked, let it rest and then slice into strips.

  • 3

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

  • 4

    Wash the asparagus and trim the ends. Toss with a drizzle of olive oil, salt, and pepper, then spread on a baking sheet. Roast in the preheated oven for about 10-12 minutes until tender.

  • 5

    In a small bowl, mix the creamy pesto sauce with additional Greek yogurt to achieve a velvety consistency that will coat the pasta well.

  • 6

    Combine the cooked pasta with the sliced chicken and roasted asparagus. Drizzle the creamy pesto mixture over the top and gently toss until everything is evenly coated.

  • 7

    Serve warm and enjoy your balanced, flavorful dinner that meets your nutritional goals.