Creamy Pesto Chicken with Whole Wheat Pasta

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

Creamy Pesto Chicken with Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken with Whole Wheat Pasta

Savor the vibrant flavors of tender grilled chicken paired with whole wheat pasta enveloped in a creamy, herbaceous pesto sauce made from low‐fat Greek yogurt, fresh basil, garlic, pine nuts, and Parmesan cheese. This dish is a balanced blend of lean protein, whole grains, and a burst of fresh, aromatic pesto, making it an ideal, satisfying dinner.

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NUTRITION

494kcal
Protein
53.8g
Fat
12.5g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Whole Wheat Pasta

1/4 cup Low-fat Greek Yogurt

1/2 cup Fresh Basil Leaves

1 clove Garlic

1 tsp Pine Nuts

1 tbsp Parmesan Cheese

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your grill or stovetop grill pan over medium-high heat.

  • 2

    Lightly coat the chicken breast with olive oil and season with salt and pepper if desired.

  • 3

    Grill the chicken breast for about 6-7 minutes on each side or until fully cooked and juices run clear.

  • 4

    While the chicken is cooking, prepare the whole wheat pasta according to package instructions until al dente.

  • 5

    In a blender or food processor, combine low-fat Greek yogurt, fresh basil leaves, garlic, pine nuts, and Parmesan cheese. Blend until smooth to create the creamy pesto sauce.

  • 6

    Drain the pasta, reserving a small splash of pasta water. Toss the pasta with the creamy pesto sauce, adding a little pasta water if needed to achieve a silky consistency.

  • 7

    Slice the grilled chicken and serve it atop a bed of pesto-coated whole wheat pasta.

  • 8

    Garnish with extra basil leaves or a sprinkle of Parmesan cheese, if desired, and enjoy your flavorful, balanced meal.

Creamy Pesto Chicken with Whole Wheat Pasta

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

Creamy Pesto Chicken with Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken with Whole Wheat Pasta

Savor the vibrant flavors of tender grilled chicken paired with whole wheat pasta enveloped in a creamy, herbaceous pesto sauce made from low‐fat Greek yogurt, fresh basil, garlic, pine nuts, and Parmesan cheese. This dish is a balanced blend of lean protein, whole grains, and a burst of fresh, aromatic pesto, making it an ideal, satisfying dinner.

NUTRITION

494kcal
Protein
53.8g
Fat
12.5g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Whole Wheat Pasta

1/4 cup Low-fat Greek Yogurt

1/2 cup Fresh Basil Leaves

1 clove Garlic

1 tsp Pine Nuts

1 tbsp Parmesan Cheese

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your grill or stovetop grill pan over medium-high heat.

  • 2

    Lightly coat the chicken breast with olive oil and season with salt and pepper if desired.

  • 3

    Grill the chicken breast for about 6-7 minutes on each side or until fully cooked and juices run clear.

  • 4

    While the chicken is cooking, prepare the whole wheat pasta according to package instructions until al dente.

  • 5

    In a blender or food processor, combine low-fat Greek yogurt, fresh basil leaves, garlic, pine nuts, and Parmesan cheese. Blend until smooth to create the creamy pesto sauce.

  • 6

    Drain the pasta, reserving a small splash of pasta water. Toss the pasta with the creamy pesto sauce, adding a little pasta water if needed to achieve a silky consistency.

  • 7

    Slice the grilled chicken and serve it atop a bed of pesto-coated whole wheat pasta.

  • 8

    Garnish with extra basil leaves or a sprinkle of Parmesan cheese, if desired, and enjoy your flavorful, balanced meal.