Pan-Seared Chicken with Creamy Pesto Pasta

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

Pan-Seared Chicken with Creamy Pesto Pasta

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Pesto Pasta

Savor a delectable dish featuring perfectly pan-seared chicken breast paired with whole wheat pasta tossed in a light, creamy pesto sauce. This delightful meal combines aromatic basil, a touch of garlic, and a refreshing kick from Greek yogurt to create a balanced plate that is both satisfying and nutritious.

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NUTRITION

402kcal
Protein
40g
Fat
16.6g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 oz Whole Wheat Pasta (28g dry)

1 tbsp Basil Pesto (16g)

2 tbsp Non-Fat Greek Yogurt (30g)

1 tsp Olive Oil (5g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Start by bringing a pot of salted water to a boil. Add the whole wheat pasta and cook according to package directions until al dente, then drain and set aside.

  • 2

    While the pasta cooks, season the chicken breast with salt and pepper on both sides.

  • 3

    Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 5-6 minutes on each side, or until the internal temperature reaches 165°F. Remove the chicken from the pan and let it rest for a few minutes before slicing.

  • 4

    In a small bowl, combine the basil pesto with non-fat Greek yogurt to create a creamy sauce.

  • 5

    Toss the drained pasta with the creamy pesto mixture until evenly coated.

  • 6

    Plate the pasta and top with the sliced pan-seared chicken. Optionally, garnish with extra fresh basil or a light sprinkle of black pepper before serving.

Pan-Seared Chicken with Creamy Pesto Pasta

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

Pan-Seared Chicken with Creamy Pesto Pasta

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Pesto Pasta

Savor a delectable dish featuring perfectly pan-seared chicken breast paired with whole wheat pasta tossed in a light, creamy pesto sauce. This delightful meal combines aromatic basil, a touch of garlic, and a refreshing kick from Greek yogurt to create a balanced plate that is both satisfying and nutritious.

NUTRITION

402kcal
Protein
40g
Fat
16.6g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 oz Whole Wheat Pasta (28g dry)

1 tbsp Basil Pesto (16g)

2 tbsp Non-Fat Greek Yogurt (30g)

1 tsp Olive Oil (5g)

Salt & Pepper to taste

PREPARATION

  • 1

    Start by bringing a pot of salted water to a boil. Add the whole wheat pasta and cook according to package directions until al dente, then drain and set aside.

  • 2

    While the pasta cooks, season the chicken breast with salt and pepper on both sides.

  • 3

    Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 5-6 minutes on each side, or until the internal temperature reaches 165°F. Remove the chicken from the pan and let it rest for a few minutes before slicing.

  • 4

    In a small bowl, combine the basil pesto with non-fat Greek yogurt to create a creamy sauce.

  • 5

    Toss the drained pasta with the creamy pesto mixture until evenly coated.

  • 6

    Plate the pasta and top with the sliced pan-seared chicken. Optionally, garnish with extra fresh basil or a light sprinkle of black pepper before serving.