YOUR SOLIN GENERATED RECIPE
Pan-Seared Chicken with Creamy Basil Pesto Pasta
Savor a delightful plate of tender pan-seared chicken nestling atop whole wheat pasta coated in a luxuriously creamy basil pesto. The dish boasts the rich, herbaceous aroma of fresh basil paired with the nutty texture of pine nuts, all brightened by a hint of garlic and a sprinkle of Parmesan cheese. Every bite is perfectly balanced with indulgent flavor yet mindful of clean, nutritious eating.
INGREDIENTS
4 oz Chicken Breast
2 oz dry Whole Wheat Pasta
1 cup Fresh Basil Leaves
1 tbsp Extra Virgin Olive Oil
2 tbsp grated Parmesan Cheese
1 tbsp Pine Nuts
1 Garlic Clove
PREPARATION
Bring a pot of lightly salted water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.
While the pasta cooks, season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat with half of the olive oil and sear the chicken for about 5-6 minutes per side until fully cooked and golden brown. Remove from the skillet and let rest.
In a food processor, combine fresh basil leaves, garlic, pine nuts, grated Parmesan cheese, and the remaining olive oil. Blend until a smooth pesto forms. If a thinner consistency is desired, add a splash of pasta water.
Toss the cooked pasta with the basil pesto until evenly coated. Slice the chicken breast and place on top of the pesto pasta.
Serve immediately, garnishing with a few extra basil leaves or a light sprinkle of Parmesan for an added burst of flavor.