Creamy Chicken Pesto Pasta with Roasted Vegetables

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

Creamy Chicken Pesto Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Pesto Pasta with Roasted Vegetables

A vibrant plate of tender chicken breast tossed with whole wheat pasta, creamy low-fat cream cheese, and basil pesto, paired with perfectly roasted bell peppers and zucchini. A balanced dish offering a burst of fresh flavors with every bite.

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NUTRITION

484kcal
Protein
43.4g
Fat
19.5g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1 oz Low-Fat Cream Cheese

1 tbsp Basil Pesto

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast with salt and pepper, then roast on a baking sheet for 18-20 minutes until cooked through. Once done, let it rest and then slice into strips.

  • 3

    While the chicken is roasting, chop the red bell pepper and zucchini into bite-sized pieces. Toss them lightly in olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 15 minutes until tender and slightly charred.

  • 4

    Cook the whole wheat pasta as per package instructions until al dente. Drain and set aside.

  • 5

    In a small saucepan over low heat, combine the low-fat cream cheese and basil pesto. Stir continuously until the mixture is smooth and creamy.

  • 6

    Toss the pasta with the creamy pesto sauce, adding the roasted vegetables and sliced chicken breast. Mix gently until all components are well combined.

  • 7

    Serve warm, adjusting salt and pepper to taste.

Creamy Chicken Pesto Pasta with Roasted Vegetables

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

Creamy Chicken Pesto Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Pesto Pasta with Roasted Vegetables

A vibrant plate of tender chicken breast tossed with whole wheat pasta, creamy low-fat cream cheese, and basil pesto, paired with perfectly roasted bell peppers and zucchini. A balanced dish offering a burst of fresh flavors with every bite.

NUTRITION

484kcal
Protein
43.4g
Fat
19.5g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1 oz Low-Fat Cream Cheese

1 tbsp Basil Pesto

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast with salt and pepper, then roast on a baking sheet for 18-20 minutes until cooked through. Once done, let it rest and then slice into strips.

  • 3

    While the chicken is roasting, chop the red bell pepper and zucchini into bite-sized pieces. Toss them lightly in olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 15 minutes until tender and slightly charred.

  • 4

    Cook the whole wheat pasta as per package instructions until al dente. Drain and set aside.

  • 5

    In a small saucepan over low heat, combine the low-fat cream cheese and basil pesto. Stir continuously until the mixture is smooth and creamy.

  • 6

    Toss the pasta with the creamy pesto sauce, adding the roasted vegetables and sliced chicken breast. Mix gently until all components are well combined.

  • 7

    Serve warm, adjusting salt and pepper to taste.