YOUR SOLIN GENERATED RECIPE
Pan-Seared Chicken with Creamy Pesto Pasta and Blistered Tomatoes
Savor a vibrant plate featuring perfectly pan-seared chicken paired with a light yet creamy pesto-infused whole wheat pasta, accented by sweet, blistered cherry tomatoes. This balanced dish bursts with fresh basil and aromatic garlic for a dish that's both indulgent and nourishing.
INGREDIENTS
4 ounces Chicken Breast
1 cup cooked Whole Wheat Pasta
2 tablespoons Greek Yogurt
1 tablespoon Pine Nuts
1 tablespoon Parmesan Cheese
1 teaspoon Olive Oil
1/2 cup halved Cherry Tomatoes
1/2 cup Fresh Basil
1 clove Garlic
Salt and Black Pepper to taste
PREPARATION
Season the chicken breast with salt and pepper. In a skillet, heat the olive oil over medium-high heat and sear the chicken for about 4-5 minutes per side until cooked through. Remove from the skillet and let it rest before slicing.
In the meantime, cook the whole wheat pasta in boiling salted water according to package instructions until al dente. Drain and set aside.
In a blender or food processor, combine the fresh basil, garlic, pine nuts, Parmesan cheese, and Greek yogurt. Blend until smooth, adding a splash of pasta water if needed to achieve a creamy consistency. Season with a pinch of salt and pepper.
Toss the warm pasta with the creamy pesto sauce until well combined.
In the same skillet used for the chicken, add the cherry tomatoes and cook over medium-high heat until they blister, about 2-3 minutes. Remove from heat.
Plate the creamy pesto pasta, top with sliced pan-seared chicken, and garnish with the blistered tomatoes. Serve immediately.