Creamy Pesto Chicken with Whole Wheat Pasta and Roasted Asparagus

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

Creamy Pesto Chicken with Whole Wheat Pasta and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken with Whole Wheat Pasta and Roasted Asparagus

Enjoy a vibrant, wholesome dinner featuring tender grilled chicken breast drizzled with a velvety, herbaceous pesto sauce, paired with al dente whole wheat pasta and perfectly roasted asparagus. This dish offers a delicious balance of lean protein, whole grains, and fresh vegetables with a creamy twist.

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NUTRITION

472kcal
Protein
38.8g
Fat
24.8g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

2 tablespoons Pesto Sauce

1/2 cup Roasted Asparagus

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium-high heat until fully cooked, about 5-6 minutes per side, then let it rest before slicing.

  • 3

    While the chicken cooks, toss the asparagus with olive oil, salt, and pepper. Spread on a baking sheet and roast in the preheated oven for 10-12 minutes until tender and slightly crispy.

  • 4

    Cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 5

    In a small bowl, combine the pesto sauce with a splash of water or a tiny bit of pasta water to achieve a creamy consistency.

  • 6

    Mix the pasta with the creamy pesto sauce, then plate with sliced chicken breast and roasted asparagus on the side.

  • 7

    Serve warm and enjoy your balanced and flavorful meal.

Creamy Pesto Chicken with Whole Wheat Pasta and Roasted Asparagus

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

Creamy Pesto Chicken with Whole Wheat Pasta and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken with Whole Wheat Pasta and Roasted Asparagus

Enjoy a vibrant, wholesome dinner featuring tender grilled chicken breast drizzled with a velvety, herbaceous pesto sauce, paired with al dente whole wheat pasta and perfectly roasted asparagus. This dish offers a delicious balance of lean protein, whole grains, and fresh vegetables with a creamy twist.

NUTRITION

472kcal
Protein
38.8g
Fat
24.8g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

2 tablespoons Pesto Sauce

1/2 cup Roasted Asparagus

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium-high heat until fully cooked, about 5-6 minutes per side, then let it rest before slicing.

  • 3

    While the chicken cooks, toss the asparagus with olive oil, salt, and pepper. Spread on a baking sheet and roast in the preheated oven for 10-12 minutes until tender and slightly crispy.

  • 4

    Cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 5

    In a small bowl, combine the pesto sauce with a splash of water or a tiny bit of pasta water to achieve a creamy consistency.

  • 6

    Mix the pasta with the creamy pesto sauce, then plate with sliced chicken breast and roasted asparagus on the side.

  • 7

    Serve warm and enjoy your balanced and flavorful meal.