Creamy Pesto Chicken Pasta with Roasted Vegetables

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

Creamy Pesto Chicken Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Roasted Vegetables

Enjoy a vibrant plate of tender, herb-infused chicken mingled with whole wheat pasta enrobed in a creamy pesto sauce, complemented by a medley of roasted bell peppers, zucchini, and cherry tomatoes. This dish balances rich flavors and textures, making it a satisfying, wholesome meal.

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NUTRITION

447kcal
Protein
46.7g
Fat
13g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

½ cup cooked Whole Wheat Pasta

2 tablespoons Non-fat Greek Yogurt

¼ cup Fresh Basil

1 teaspoon Pine Nuts

1 garlic clove

1 teaspoon Extra Virgin Olive Oil

1 cup Zucchini

1 medium Red Bell Pepper

½ cup Cherry Tomatoes

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PREPARATION

  • 1

    Preheat the oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Cut the zucchini, red bell pepper, and cherry tomatoes into bite-sized pieces. Toss with olive oil, salt, and pepper, then spread evenly on the baking sheet. Roast for 20 minutes until tender and slightly charred.

  • 3

    While vegetables roast, prepare the pesto sauce by blending fresh basil, garlic, non-fat Greek yogurt, pine nuts, and a pinch of salt until smooth. If needed, add a teaspoon of water to reach desired consistency.

  • 4

    Season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat and cook the chicken for about 5-6 minutes per side until fully cooked. Remove and slice into strips.

  • 5

    Cook whole wheat pasta according to package instructions until al dente. Drain and reserve a small splash of pasta water.

  • 6

    In a mixing bowl, combine the pasta with the homemade creamy pesto sauce, adding pasta water if the sauce is too thick.

  • 7

    Assemble the dish by placing pasta on a plate, topping with sliced chicken and a generous serving of roasted vegetables.

  • 8

    Serve warm and enjoy your flavorful, balanced meal.

Creamy Pesto Chicken Pasta with Roasted Vegetables

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

Creamy Pesto Chicken Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Roasted Vegetables

Enjoy a vibrant plate of tender, herb-infused chicken mingled with whole wheat pasta enrobed in a creamy pesto sauce, complemented by a medley of roasted bell peppers, zucchini, and cherry tomatoes. This dish balances rich flavors and textures, making it a satisfying, wholesome meal.

NUTRITION

447kcal
Protein
46.7g
Fat
13g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

½ cup cooked Whole Wheat Pasta

2 tablespoons Non-fat Greek Yogurt

¼ cup Fresh Basil

1 teaspoon Pine Nuts

1 garlic clove

1 teaspoon Extra Virgin Olive Oil

1 cup Zucchini

1 medium Red Bell Pepper

½ cup Cherry Tomatoes

PREPARATION

  • 1

    Preheat the oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Cut the zucchini, red bell pepper, and cherry tomatoes into bite-sized pieces. Toss with olive oil, salt, and pepper, then spread evenly on the baking sheet. Roast for 20 minutes until tender and slightly charred.

  • 3

    While vegetables roast, prepare the pesto sauce by blending fresh basil, garlic, non-fat Greek yogurt, pine nuts, and a pinch of salt until smooth. If needed, add a teaspoon of water to reach desired consistency.

  • 4

    Season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat and cook the chicken for about 5-6 minutes per side until fully cooked. Remove and slice into strips.

  • 5

    Cook whole wheat pasta according to package instructions until al dente. Drain and reserve a small splash of pasta water.

  • 6

    In a mixing bowl, combine the pasta with the homemade creamy pesto sauce, adding pasta water if the sauce is too thick.

  • 7

    Assemble the dish by placing pasta on a plate, topping with sliced chicken and a generous serving of roasted vegetables.

  • 8

    Serve warm and enjoy your flavorful, balanced meal.