YOUR SOLIN GENERATED RECIPE
Chicken Pesto Pasta with Roasted Asparagus
Enjoy a vibrant plate of tender chicken breast tossed with whole wheat pasta in a fresh basil pesto, served alongside crisp roasted asparagus. A balanced dish that combines wholesome proteins, complex carbs, and nutrient-packed vegetables for a delightful meal at any time.
INGREDIENTS
4 ounces Chicken Breast
1 cup cooked Whole Wheat Pasta
2 tablespoons Pesto Sauce
6 spears Asparagus
1 teaspoon Olive Oil
PREPARATION
Preheat the oven to 425°F.
Season the chicken breast lightly with salt and pepper. Grill or pan-sear the chicken over medium-high heat until cooked through, about 5-7 minutes per side. Once done, slice into strips.
Meanwhile, cook the whole wheat pasta according to packaging instructions until al dente. Drain and set aside.
Trim the asparagus ends. Toss the asparagus spears with olive oil, salt, and pepper, and spread them evenly on a baking sheet. Roast in the preheated oven for 10-12 minutes until tender and slightly crispy.
In a large bowl, combine the cooked pasta with the pesto sauce until evenly coated.
Toss in the sliced chicken breast and roasted asparagus. Mix gently to incorporate all flavors.
Plate the dish and enjoy your balanced Chicken Pesto Pasta with Roasted Asparagus.