Creamy Pesto Chicken Whole Wheat Pasta with Roasted Broccoli

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

Creamy Pesto Chicken Whole Wheat Pasta with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Whole Wheat Pasta with Roasted Broccoli

Enjoy a hearty and balanced meal featuring tender chicken breast tossed with whole wheat pasta, enveloped in a creamy pesto sauce enhanced with a hint of tangy Greek yogurt, and served alongside perfectly roasted broccoli. This dish offers a satisfying blend of textures and flavors while meeting your nutritional goals.

Try 3 days free, then $12.99 / mo.

NUTRITION

476kcal
Protein
42.3g
Fat
12.8g
Carbs
55.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast, skinless

2 oz dry Whole Wheat Pasta

1 cup Broccoli Florets

1 tbsp Pesto Sauce

2 tbsp Non-Fat Greek Yogurt

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with a little olive oil (if desired), salt, and pepper, then spread them on a baking sheet. Roast for 15-20 minutes until tender and slightly crispy at the edges.

  • 3

    Bring a pot of water to a boil and cook the whole wheat pasta according to the package directions until al dente. Drain and set aside.

  • 4

    Season the chicken breast with salt and pepper. Heat a non-stick skillet over medium heat and cook the chicken for about 6-7 minutes per side or until thoroughly cooked. Let it rest for a few minutes before slicing.

  • 5

    In a small bowl, mix the pesto sauce with non-fat Greek yogurt to create a creamy sauce.

  • 6

    Combine the cooked pasta with the creamy pesto sauce, gently tossing until well coated. Top with sliced chicken breast and serve alongside the roasted broccoli.

Creamy Pesto Chicken Whole Wheat Pasta with Roasted Broccoli

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

Creamy Pesto Chicken Whole Wheat Pasta with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Whole Wheat Pasta with Roasted Broccoli

Enjoy a hearty and balanced meal featuring tender chicken breast tossed with whole wheat pasta, enveloped in a creamy pesto sauce enhanced with a hint of tangy Greek yogurt, and served alongside perfectly roasted broccoli. This dish offers a satisfying blend of textures and flavors while meeting your nutritional goals.

NUTRITION

476kcal
Protein
42.3g
Fat
12.8g
Carbs
55.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast, skinless

2 oz dry Whole Wheat Pasta

1 cup Broccoli Florets

1 tbsp Pesto Sauce

2 tbsp Non-Fat Greek Yogurt

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with a little olive oil (if desired), salt, and pepper, then spread them on a baking sheet. Roast for 15-20 minutes until tender and slightly crispy at the edges.

  • 3

    Bring a pot of water to a boil and cook the whole wheat pasta according to the package directions until al dente. Drain and set aside.

  • 4

    Season the chicken breast with salt and pepper. Heat a non-stick skillet over medium heat and cook the chicken for about 6-7 minutes per side or until thoroughly cooked. Let it rest for a few minutes before slicing.

  • 5

    In a small bowl, mix the pesto sauce with non-fat Greek yogurt to create a creamy sauce.

  • 6

    Combine the cooked pasta with the creamy pesto sauce, gently tossing until well coated. Top with sliced chicken breast and serve alongside the roasted broccoli.