YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken Pasta with Blistered Tomatoes
Savor a satisfying bowl of tender chicken breast tossed with whole wheat pasta, enveloped in a silky, herb-infused pesto cream sauce and crowned with sweet, blistered cherry tomatoes. This dish harmonizes textures and flavors for a vibrant, balanced meal.
INGREDIENTS
4 oz Chicken Breast
1 cup Whole Wheat Pasta (cooked)
1/2 cup Cherry Tomatoes
2 tbsp Basil Pesto
2 tbsp Nonfat Greek Yogurt
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Bring a pot of water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.
Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook the chicken for about 5-6 minutes per side, or until fully cooked. Transfer the chicken to a cutting board and slice it into strips.
In the same skillet, add the cherry tomatoes and cook over medium-high heat for 3-4 minutes until the skins blister slightly. Stir occasionally.
In a small bowl, combine the basil pesto and nonfat Greek yogurt to create a creamy pesto sauce.
Toss the cooked pasta with the creamy pesto sauce, then gently fold in the blistered tomatoes and sliced chicken.
Adjust seasoning with salt and pepper if needed, and serve immediately.