YOUR SOLIN GENERATED RECIPE
Creamy Chicken Pesto Pasta with Fresh Spinach
A vibrant and satisfying dish featuring tender, grilled chicken breast tossed with whole wheat pasta in a silky, homemade creamy pesto sauce, accented by fresh spinach that adds a bright, nutritious crunch. This dish balances the richness of pesto with the light tang of Greek yogurt, making it a delicious meal for any time of day.
INGREDIENTS
4 oz Chicken Breast
1 cup Whole Wheat Pasta
1 Tbsp Basil Pesto
1 cup Fresh Spinach
2 Tbsp Nonfat Greek Yogurt
PREPARATION
Bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente, then drain and set aside.
Season the chicken breast lightly with salt and pepper. Heat a non-stick skillet over medium-high heat, and cook the chicken for 5-6 minutes per side, or until fully cooked and lightly charred. Once done, slice the chicken into strips.
In a small bowl, combine the basil pesto with the nonfat Greek yogurt. Stir well to form a creamy sauce.
Place the fresh spinach in a large bowl. Add the hot pasta over the spinach so that it slightly wilts the leaves.
Toss the pasta and spinach with the creamy pesto mixture, then gently fold in the sliced chicken.
Serve warm, garnished with an extra drizzle of pesto or a sprinkle of grated Parmesan if desired.