Creamy Chicken Pesto Pasta with Roasted Vegetables

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

Creamy Chicken Pesto Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Pesto Pasta with Roasted Vegetables

Savor this vibrant dish featuring tender chicken breast tossed with whole wheat pasta in a creamy yet light pesto sauce, accented with roasted bell pepper and zucchini for a comforting meal that excites the palate and nourishes the body.

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NUTRITION

347kcal
Protein
39.2g
Fat
8.6g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Whole Wheat Penne Pasta

1 medium Red Bell Pepper

1/2 medium Zucchini

1 tablespoon light Basil Pesto

2 tablespoons Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper into strips and cut the zucchini into half-moons.

  • 3

    Place the vegetables on a baking sheet, drizzle with a light spray of olive oil (optional) and season with salt and pepper, then roast for 15-18 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast with salt and pepper. Sauté in a nonstick skillet over medium heat for about 5-6 minutes per side until cooked through, then slice into strips.

  • 5

    Prepare the whole wheat penne pasta according to package instructions until al dente, then drain.

  • 6

    In a mixing bowl, combine the pesto and nonfat Greek yogurt to create a light creamy sauce.

  • 7

    Toss the warm pasta with the sauce, add the sliced chicken and roasted vegetables, and gently mix until evenly coated.

  • 8

    Serve immediately and enjoy your balanced, protein-rich meal.

Creamy Chicken Pesto Pasta with Roasted Vegetables

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

Creamy Chicken Pesto Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Pesto Pasta with Roasted Vegetables

Savor this vibrant dish featuring tender chicken breast tossed with whole wheat pasta in a creamy yet light pesto sauce, accented with roasted bell pepper and zucchini for a comforting meal that excites the palate and nourishes the body.

NUTRITION

347kcal
Protein
39.2g
Fat
8.6g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Whole Wheat Penne Pasta

1 medium Red Bell Pepper

1/2 medium Zucchini

1 tablespoon light Basil Pesto

2 tablespoons Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper into strips and cut the zucchini into half-moons.

  • 3

    Place the vegetables on a baking sheet, drizzle with a light spray of olive oil (optional) and season with salt and pepper, then roast for 15-18 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast with salt and pepper. Sauté in a nonstick skillet over medium heat for about 5-6 minutes per side until cooked through, then slice into strips.

  • 5

    Prepare the whole wheat penne pasta according to package instructions until al dente, then drain.

  • 6

    In a mixing bowl, combine the pesto and nonfat Greek yogurt to create a light creamy sauce.

  • 7

    Toss the warm pasta with the sauce, add the sliced chicken and roasted vegetables, and gently mix until evenly coated.

  • 8

    Serve immediately and enjoy your balanced, protein-rich meal.