Pan-Seared Chicken Pesto Pasta with Roasted Asparagus

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

Pan-Seared Chicken Pesto Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken Pesto Pasta with Roasted Asparagus

Savor a delightful plate of lean pan-seared chicken tossed with whole wheat pasta, vibrant roasted asparagus, and a dollop of fresh basil pesto. This dish offers a beautifully balanced mix of savory protein, whole grains, and crisp, caramelized vegetables, ideal for a healthy and satisfying meal.

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NUTRITION

387kcal
Protein
34.5g
Fat
16g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1 cup Asparagus

1 tbsp Basil Pesto

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus.

  • 2

    Trim the asparagus and toss them with 1 teaspoon of olive oil. Arrange on a baking sheet, season lightly with salt and pepper, and roast in the oven for 10-12 minutes until tender and slightly crispy.

  • 3

    While the asparagus roasts, bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions. Drain and set aside.

  • 4

    Season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat and add the chicken breast. Sear for about 5-6 minutes per side until fully cooked and golden brown. Slice the chicken into strips.

  • 5

    In a large bowl, combine the cooked pasta with the basil pesto until evenly coated.

  • 6

    Plate the pesto pasta and top with the sliced chicken and roasted asparagus. Serve warm and enjoy!

Pan-Seared Chicken Pesto Pasta with Roasted Asparagus

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

Pan-Seared Chicken Pesto Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken Pesto Pasta with Roasted Asparagus

Savor a delightful plate of lean pan-seared chicken tossed with whole wheat pasta, vibrant roasted asparagus, and a dollop of fresh basil pesto. This dish offers a beautifully balanced mix of savory protein, whole grains, and crisp, caramelized vegetables, ideal for a healthy and satisfying meal.

NUTRITION

387kcal
Protein
34.5g
Fat
16g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1 cup Asparagus

1 tbsp Basil Pesto

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus.

  • 2

    Trim the asparagus and toss them with 1 teaspoon of olive oil. Arrange on a baking sheet, season lightly with salt and pepper, and roast in the oven for 10-12 minutes until tender and slightly crispy.

  • 3

    While the asparagus roasts, bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions. Drain and set aside.

  • 4

    Season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat and add the chicken breast. Sear for about 5-6 minutes per side until fully cooked and golden brown. Slice the chicken into strips.

  • 5

    In a large bowl, combine the cooked pasta with the basil pesto until evenly coated.

  • 6

    Plate the pesto pasta and top with the sliced chicken and roasted asparagus. Serve warm and enjoy!