YOUR SOLIN GENERATED RECIPE
Pan-Seared Chicken with Creamy Pesto Whole Wheat Pasta
Savor the vibrant flavors of tender pan-seared chicken paired with al dente whole wheat pasta tossed in a light, creamy pesto sauce. This dish balances lean protein with whole grains and a velvety Greek yogurt-based pesto, offering a satisfying and nutrient-rich meal perfect for a hearty lunch or dinner.
INGREDIENTS
4 ounces Chicken Breast
1 cup Whole Wheat Pasta (cooked)
1/4 cup Nonfat Greek Yogurt
1 tablespoon Basil Pesto
1/2 teaspoon Olive Oil
PREPARATION
Bring a pot of water to a boil, add the whole wheat pasta, and cook according to package instructions until al dente. Drain and set aside.
While the pasta cooks, pat the chicken breast dry. Season lightly with salt and pepper if desired.
Heat olive oil in a non-stick skillet over medium-high heat. Add the chicken breast and sear for about 5-6 minutes on each side until fully cooked and golden brown.
In a small bowl, combine the nonfat Greek yogurt with the basil pesto to create a creamy sauce.
Slice the cooked chicken breast into strips and add to the drained pasta. Drizzle with the creamy pesto sauce and gently toss until the pasta and chicken are evenly coated.
Serve warm, and enjoy your balanced, nutrient-packed meal.