Creamy Pesto Chicken Pasta with Roasted Asparagus

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

Creamy Pesto Chicken Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Roasted Asparagus

Enjoy a satisfying dinner featuring tender grilled chicken, whole wheat pasta enveloped in a velvety homemade pesto and Greek yogurt sauce, complemented by crisp roasted asparagus. This dish delivers a delicious interplay of herbaceous basil, rich Parmesan, and a delightful crunch from roasted veggies, ensuring a harmonious balance of flavors and textures.

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NUTRITION

473kcal
Protein
37.7g
Fat
22.8g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

2 tbsp Fresh Basil Pesto

1/4 cup Nonfat Greek Yogurt

6 spears Asparagus

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the asparagus with olive oil, salt, and pepper, then spread them on a baking tray and roast for 12-15 minutes until tender and slightly caramelized.

  • 2

    Season the chicken breast with salt and pepper. In a skillet over medium heat, add a small drizzle of olive oil and minced garlic, then sauté the chicken for about 5-6 minutes per side or until fully cooked through.

  • 3

    Meanwhile, cook whole wheat pasta according to package instructions. Drain and set aside.

  • 4

    In a small bowl, combine the fresh basil pesto with nonfat Greek yogurt to create a creamy sauce.

  • 5

    Slice the cooked chicken breast into strips. In a large mixing bowl, toss the pasta, chicken slices, and roasted asparagus with the creamy pesto sauce until evenly coated.

  • 6

    Adjust seasonings with additional salt and pepper if desired, then serve warm.

Creamy Pesto Chicken Pasta with Roasted Asparagus

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

Creamy Pesto Chicken Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Roasted Asparagus

Enjoy a satisfying dinner featuring tender grilled chicken, whole wheat pasta enveloped in a velvety homemade pesto and Greek yogurt sauce, complemented by crisp roasted asparagus. This dish delivers a delicious interplay of herbaceous basil, rich Parmesan, and a delightful crunch from roasted veggies, ensuring a harmonious balance of flavors and textures.

NUTRITION

473kcal
Protein
37.7g
Fat
22.8g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

2 tbsp Fresh Basil Pesto

1/4 cup Nonfat Greek Yogurt

6 spears Asparagus

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the asparagus with olive oil, salt, and pepper, then spread them on a baking tray and roast for 12-15 minutes until tender and slightly caramelized.

  • 2

    Season the chicken breast with salt and pepper. In a skillet over medium heat, add a small drizzle of olive oil and minced garlic, then sauté the chicken for about 5-6 minutes per side or until fully cooked through.

  • 3

    Meanwhile, cook whole wheat pasta according to package instructions. Drain and set aside.

  • 4

    In a small bowl, combine the fresh basil pesto with nonfat Greek yogurt to create a creamy sauce.

  • 5

    Slice the cooked chicken breast into strips. In a large mixing bowl, toss the pasta, chicken slices, and roasted asparagus with the creamy pesto sauce until evenly coated.

  • 6

    Adjust seasonings with additional salt and pepper if desired, then serve warm.