Pan-Seared Chicken with Creamy Pesto and Whole Wheat 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 and Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Pesto and Whole Wheat Pasta

Savor the delightful combination of juicy pan-seared chicken breast paired with al dente whole wheat pasta tossed in a light, creamy pesto sauce. The dish brings together the herbal notes of basil with the creaminess of nonfat Greek yogurt, accented with a drizzle of olive oil, creating a well-balanced meal that's both satisfying and nutritionally on point.

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NUTRITION

500kcal
Protein
56.5g
Fat
13.5g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup cooked Whole Wheat Pasta

1/4 cup Nonfat Greek Yogurt

1/2 tablespoon Basil Pesto

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add a small drizzle of olive oil.

  • 3

    Sear the chicken breast for about 4-5 minutes per side until it reaches an internal temperature of 165°F and has a golden crust.

  • 4

    While the chicken cooks, prepare the whole wheat pasta according to package instructions until al dente, then drain.

  • 5

    In a small bowl, mix together the nonfat Greek yogurt and basil pesto to create a creamy pesto sauce.

  • 6

    Combine the cooked pasta with the yogurt-pesto mixture ensuring an even coating.

  • 7

    Slice the pan-seared chicken and serve over the creamy pesto pasta. Drizzle a little extra olive oil if desired and garnish with fresh basil.

Pan-Seared Chicken with Creamy Pesto and Whole Wheat 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 and Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Pesto and Whole Wheat Pasta

Savor the delightful combination of juicy pan-seared chicken breast paired with al dente whole wheat pasta tossed in a light, creamy pesto sauce. The dish brings together the herbal notes of basil with the creaminess of nonfat Greek yogurt, accented with a drizzle of olive oil, creating a well-balanced meal that's both satisfying and nutritionally on point.

NUTRITION

500kcal
Protein
56.5g
Fat
13.5g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup cooked Whole Wheat Pasta

1/4 cup Nonfat Greek Yogurt

1/2 tablespoon Basil Pesto

1 teaspoon Olive Oil

PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add a small drizzle of olive oil.

  • 3

    Sear the chicken breast for about 4-5 minutes per side until it reaches an internal temperature of 165°F and has a golden crust.

  • 4

    While the chicken cooks, prepare the whole wheat pasta according to package instructions until al dente, then drain.

  • 5

    In a small bowl, mix together the nonfat Greek yogurt and basil pesto to create a creamy pesto sauce.

  • 6

    Combine the cooked pasta with the yogurt-pesto mixture ensuring an even coating.

  • 7

    Slice the pan-seared chicken and serve over the creamy pesto pasta. Drizzle a little extra olive oil if desired and garnish with fresh basil.