Creamy Chicken Pesto Pasta with Roasted Asparagus

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

Creamy Chicken Pesto Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Pesto Pasta with Roasted Asparagus

Savor this balanced, flavorful dish featuring tender chicken breast tossed with whole wheat pasta and vibrant roasted asparagus, all enveloped in a light, creamy pesto sauce accented with a hint of tangy Greek yogurt. Perfect for a nourishing dinner that aligns with your protein and calorie goals.

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NUTRITION

363kcal
Protein
34.6g
Fat
15.1g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Penne Pasta

1 bunch Asparagus (approx 6 spears)

1 tbsp Basil Pesto

1 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Trim the asparagus by snapping off the woody ends, then toss with olive oil, salt, and pepper.

  • 2

    Spread the asparagus on a baking sheet and roast for 10-12 minutes until tender.

  • 3

    While the asparagus roasts, season the chicken breast with salt and pepper and cook in a skillet over medium heat until fully cooked (about 5-7 minutes per side). Once cooked, slice or cube the chicken.

  • 4

    Prepare the whole wheat penne pasta according to package instructions. Drain and set aside.

  • 5

    In a mixing bowl, combine the basil pesto and nonfat Greek yogurt to create a light, creamy sauce.

  • 6

    Toss the cooked pasta with the sauce, then gently fold in the chicken pieces and roasted asparagus.

  • 7

    Adjust seasoning with extra salt and pepper if needed, and serve warm.

Creamy Chicken Pesto Pasta with Roasted Asparagus

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

Creamy Chicken Pesto Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Pesto Pasta with Roasted Asparagus

Savor this balanced, flavorful dish featuring tender chicken breast tossed with whole wheat pasta and vibrant roasted asparagus, all enveloped in a light, creamy pesto sauce accented with a hint of tangy Greek yogurt. Perfect for a nourishing dinner that aligns with your protein and calorie goals.

NUTRITION

363kcal
Protein
34.6g
Fat
15.1g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Penne Pasta

1 bunch Asparagus (approx 6 spears)

1 tbsp Basil Pesto

1 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Trim the asparagus by snapping off the woody ends, then toss with olive oil, salt, and pepper.

  • 2

    Spread the asparagus on a baking sheet and roast for 10-12 minutes until tender.

  • 3

    While the asparagus roasts, season the chicken breast with salt and pepper and cook in a skillet over medium heat until fully cooked (about 5-7 minutes per side). Once cooked, slice or cube the chicken.

  • 4

    Prepare the whole wheat penne pasta according to package instructions. Drain and set aside.

  • 5

    In a mixing bowl, combine the basil pesto and nonfat Greek yogurt to create a light, creamy sauce.

  • 6

    Toss the cooked pasta with the sauce, then gently fold in the chicken pieces and roasted asparagus.

  • 7

    Adjust seasoning with extra salt and pepper if needed, and serve warm.