Creamy Chicken Pesto Pasta with Roasted Asparagus

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

Creamy Chicken Pesto Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Pesto Pasta with Roasted Asparagus

Enjoy a delightful plate featuring tender chicken breast tossed with whole wheat pasta in a light creamy pesto sauce, perfectly complemented by roasted asparagus. This dish offers a harmonious blend of bright basil and the mild creaminess from Greek yogurt, making it both satisfying and nutritious.

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NUTRITION

539kcal
Protein
51g
Fat
17.9g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Whole Wheat Pasta

1 tbsp Basil Pesto (light)

2 tbsp Nonfat Greek Yogurt

1 cup Asparagus

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F for roasting the asparagus.

  • 2

    Season the chicken breast with salt and pepper, then grill or pan-sear over medium heat until fully cooked (about 6-7 minutes per side). Let it rest and then slice.

  • 3

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

  • 4

    Cook the whole wheat pasta according to package instructions, then drain.

  • 5

    In a large bowl, combine the cooked pasta with basil pesto and nonfat Greek yogurt. Mix thoroughly to create a creamy sauce.

  • 6

    Gently fold in the sliced chicken and roasted asparagus, ensuring everything is evenly coated.

  • 7

    Serve immediately and enjoy your balanced, creamy, and flavorful dinner.

Creamy Chicken Pesto Pasta with Roasted Asparagus

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

Creamy Chicken Pesto Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Pesto Pasta with Roasted Asparagus

Enjoy a delightful plate featuring tender chicken breast tossed with whole wheat pasta in a light creamy pesto sauce, perfectly complemented by roasted asparagus. This dish offers a harmonious blend of bright basil and the mild creaminess from Greek yogurt, making it both satisfying and nutritious.

NUTRITION

539kcal
Protein
51g
Fat
17.9g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Whole Wheat Pasta

1 tbsp Basil Pesto (light)

2 tbsp Nonfat Greek Yogurt

1 cup Asparagus

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F for roasting the asparagus.

  • 2

    Season the chicken breast with salt and pepper, then grill or pan-sear over medium heat until fully cooked (about 6-7 minutes per side). Let it rest and then slice.

  • 3

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

  • 4

    Cook the whole wheat pasta according to package instructions, then drain.

  • 5

    In a large bowl, combine the cooked pasta with basil pesto and nonfat Greek yogurt. Mix thoroughly to create a creamy sauce.

  • 6

    Gently fold in the sliced chicken and roasted asparagus, ensuring everything is evenly coated.

  • 7

    Serve immediately and enjoy your balanced, creamy, and flavorful dinner.