YOUR SOLIN GENERATED RECIPE
Creamy Chicken Pesto Pasta with Blistered Tomatoes and Fresh Spinach
Enjoy a vibrant plate featuring tender grilled chicken breast tossed with whole wheat pasta in a light, creamy pesto sauce enhanced by a dollop of Greek yogurt. Blistered cherry tomatoes and fresh spinach add a burst of color and a fresh, bright finish to this balanced dish.
INGREDIENTS
4 oz Chicken Breast
1/2 cup cooked Whole Wheat Pasta
1 tbsp Fresh Basil Pesto
1 tbsp Nonfat Greek Yogurt
1/2 cup Cherry Tomatoes
1 cup Fresh Spinach
1/2 tsp Olive Oil
PREPARATION
Season the chicken breast with salt and pepper, and grill or pan-sear it until fully cooked, then slice into strips.
Cook the whole wheat pasta according to package directions until al dente. Drain and set aside.
In a small bowl, mix the basil pesto with nonfat Greek yogurt to create a light, creamy sauce.
Heat olive oil in a skillet over medium-high heat and add the cherry tomatoes. Sauté until they blister slightly, about 3-4 minutes.
Combine the cooked pasta with the pesto-yogurt sauce, add the grilled chicken strips, blistered tomatoes, and toss in the fresh spinach.
Gently fold the spinach into the warm mixture until just wilted. Adjust seasoning with salt and pepper if needed, and serve immediately.