Chicken with Creamy Pesto Whole Wheat Pasta and Roasted Asparagus

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

Chicken with Creamy Pesto Whole Wheat Pasta and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Chicken with Creamy Pesto Whole Wheat Pasta and Roasted Asparagus

Savor this light yet satisfying dish featuring tender chicken breast paired with whole wheat pasta enveloped in a bright, creamy pesto sauce. Roasted asparagus adds a perfect crunch, making every bite a delightful medley of flavors and textures that’s as nourishing as it is delicious.

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NUTRITION

505kcal
Protein
52.3g
Fat
11.5g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 ounces Whole Wheat Pasta

6 spears Asparagus

2 tablespoons Non-Fat Greek Yogurt

0.5 ounce Parmesan Cheese

0.25 cup Fresh Basil

1 clove Garlic

0.5 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Lightly season the chicken breast with salt and pepper.

  • 2

    Place the chicken on a baking sheet and roast in the oven for about 20-25 minutes until the internal temperature reaches 165°F.

  • 3

    Meanwhile, bring a pot of water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 4

    Trim the asparagus ends, toss with a little olive oil, salt, and pepper, and roast in the oven (or on a separate baking sheet) for 10-12 minutes until tender.

  • 5

    In a food processor or blender, combine fresh basil, garlic, non-fat Greek yogurt, Parmesan cheese, and olive oil. Blend until smooth to create your creamy pesto sauce.

  • 6

    Slice the roasted chicken and toss with the cooked pasta and creamy pesto sauce.

  • 7

    Serve the chicken and pasta alongside the roasted asparagus for a balanced, delicious meal.

Chicken with Creamy Pesto Whole Wheat Pasta and Roasted Asparagus

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

Chicken with Creamy Pesto Whole Wheat Pasta and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Chicken with Creamy Pesto Whole Wheat Pasta and Roasted Asparagus

Savor this light yet satisfying dish featuring tender chicken breast paired with whole wheat pasta enveloped in a bright, creamy pesto sauce. Roasted asparagus adds a perfect crunch, making every bite a delightful medley of flavors and textures that’s as nourishing as it is delicious.

NUTRITION

505kcal
Protein
52.3g
Fat
11.5g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 ounces Whole Wheat Pasta

6 spears Asparagus

2 tablespoons Non-Fat Greek Yogurt

0.5 ounce Parmesan Cheese

0.25 cup Fresh Basil

1 clove Garlic

0.5 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Lightly season the chicken breast with salt and pepper.

  • 2

    Place the chicken on a baking sheet and roast in the oven for about 20-25 minutes until the internal temperature reaches 165°F.

  • 3

    Meanwhile, bring a pot of water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 4

    Trim the asparagus ends, toss with a little olive oil, salt, and pepper, and roast in the oven (or on a separate baking sheet) for 10-12 minutes until tender.

  • 5

    In a food processor or blender, combine fresh basil, garlic, non-fat Greek yogurt, Parmesan cheese, and olive oil. Blend until smooth to create your creamy pesto sauce.

  • 6

    Slice the roasted chicken and toss with the cooked pasta and creamy pesto sauce.

  • 7

    Serve the chicken and pasta alongside the roasted asparagus for a balanced, delicious meal.