Creamy Pesto Chicken with Whole Wheat Penne 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 Penne and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken with Whole Wheat Penne and Roasted Asparagus

Savor the vibrant flavors of tender chicken breast tossed with a creamy, homemade pesto sauce, whole wheat penne for a hearty bite, and perfectly roasted asparagus that adds a delightful crunch. A delicious, balanced meal that is as nutritious as it is flavorful.

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NUTRITION

416kcal
Protein
45.7g
Fat
13.8g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Whole Wheat Penne (cooked)

5 spears Asparagus

1 cup Fresh Basil Leaves

1/2 tbsp Pine Nuts

1 clove Garlic

1 tbsp Non-fat Greek Yogurt

1 tsp Olive Oil

1 tbsp Parmesan Cheese

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt and pepper. In a non-stick skillet over medium heat, cook the chicken for about 5-6 minutes per side until fully cooked and lightly browned. Remove and let rest.

  • 3

    Meanwhile, toss the asparagus with a little olive oil, salt, and pepper, and roast on a baking sheet for about 10 minutes until tender and slightly crispy.

  • 4

    Cook the whole wheat penne according to package directions until al dente, then drain.

  • 5

    In a food processor or blender, combine fresh basil leaves, pine nuts, garlic, non-fat Greek yogurt, olive oil, and Parmesan cheese. Blend until smooth to create a creamy pesto sauce. Taste and adjust seasoning if needed.

  • 6

    Slice the cooked chicken breast into strips.

  • 7

    In a large mixing bowl, toss the warm whole wheat penne with the homemade pesto sauce until evenly coated.

  • 8

    Plate the pasta, top with sliced chicken and roasted asparagus, and serve immediately.

Creamy Pesto Chicken with Whole Wheat Penne 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 Penne and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken with Whole Wheat Penne and Roasted Asparagus

Savor the vibrant flavors of tender chicken breast tossed with a creamy, homemade pesto sauce, whole wheat penne for a hearty bite, and perfectly roasted asparagus that adds a delightful crunch. A delicious, balanced meal that is as nutritious as it is flavorful.

NUTRITION

416kcal
Protein
45.7g
Fat
13.8g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Whole Wheat Penne (cooked)

5 spears Asparagus

1 cup Fresh Basil Leaves

1/2 tbsp Pine Nuts

1 clove Garlic

1 tbsp Non-fat Greek Yogurt

1 tsp Olive Oil

1 tbsp Parmesan Cheese

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt and pepper. In a non-stick skillet over medium heat, cook the chicken for about 5-6 minutes per side until fully cooked and lightly browned. Remove and let rest.

  • 3

    Meanwhile, toss the asparagus with a little olive oil, salt, and pepper, and roast on a baking sheet for about 10 minutes until tender and slightly crispy.

  • 4

    Cook the whole wheat penne according to package directions until al dente, then drain.

  • 5

    In a food processor or blender, combine fresh basil leaves, pine nuts, garlic, non-fat Greek yogurt, olive oil, and Parmesan cheese. Blend until smooth to create a creamy pesto sauce. Taste and adjust seasoning if needed.

  • 6

    Slice the cooked chicken breast into strips.

  • 7

    In a large mixing bowl, toss the warm whole wheat penne with the homemade pesto sauce until evenly coated.

  • 8

    Plate the pasta, top with sliced chicken and roasted asparagus, and serve immediately.