YOUR SOLIN GENERATED RECIPE
Pesto Chicken Whole Wheat Pasta with Roasted Vegetables
Savor this vibrant, wholesome dish featuring tender roasted chicken breast paired with whole wheat pasta tossed in a fresh basil pesto. Roasted vegetables add a burst of color and nutrition, making it a balanced and flavorful meal perfect for a healthy dinner.
INGREDIENTS
3 ounces Chicken Breast
2 ounces dry Whole Wheat Pasta
1 tablespoon Pesto
1 cup Mixed Roasted Vegetables
PREPARATION
Preheat your oven to 425°F. Toss the mixed vegetables (such as bell peppers and zucchini) with a light drizzle of olive oil, salt, and pepper, then spread them evenly on a baking sheet.
Roast the vegetables in the oven for about 20-25 minutes, until tender and slightly charred at the edges.
Meanwhile, season the chicken breast with your preferred herbs and spices. In a pan over medium heat, sear the chicken breast for 5-6 minutes per side until fully cooked and lightly browned.
Bring a pot of water to a boil and cook the whole wheat pasta according to package directions, usually about 8-10 minutes, until al dente. Drain the pasta.
In a large bowl, combine the cooked pasta with the pesto, stirring until well coated.
Slice the cooked chicken breast into strips and toss with the pesto pasta.
Plate the pesto chicken pasta and top with the roasted vegetables. Serve immediately.