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

Savor the vibrant flavors of grilled chicken breast tossed with whole wheat pasta in a luscious, homemade pesto sauce enriched with a splash of unsweetened almond milk for creaminess. Finished with perfectly roasted asparagus spears, this dish delivers a delightful combination of textures and a fresh, herbaceous aroma.

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NUTRITION

562kcal
Protein
51.6g
Fat
22.5g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.5 oz Whole Wheat Pasta (dry)

2 tbsp Pesto Sauce

1 cup Roasted Asparagus

1/4 cup Unsweetened Almond Milk

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PREPARATION

  • 1

    Preheat your oven to 400°F for the asparagus. Toss asparagus with a little olive oil, salt, and pepper, then roast on a baking sheet for 10-12 minutes until tender and slightly caramelized.

  • 2

    Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 3

    Season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium heat until fully cooked and nicely browned on both sides. Once cooked, slice into strips.

  • 4

    In a small saucepan, gently warm the pesto sauce with the unsweetened almond milk over low heat, stirring to combine and create a creamy sauce.

  • 5

    Combine the cooked pasta, sliced chicken, and creamy pesto sauce in a large bowl. Toss gently until the pasta and chicken are evenly coated.

  • 6

    Plate the pasta mixture and top with the roasted asparagus. Serve immediately and enjoy your balanced, flavorful meal.

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

Savor the vibrant flavors of grilled chicken breast tossed with whole wheat pasta in a luscious, homemade pesto sauce enriched with a splash of unsweetened almond milk for creaminess. Finished with perfectly roasted asparagus spears, this dish delivers a delightful combination of textures and a fresh, herbaceous aroma.

NUTRITION

562kcal
Protein
51.6g
Fat
22.5g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.5 oz Whole Wheat Pasta (dry)

2 tbsp Pesto Sauce

1 cup Roasted Asparagus

1/4 cup Unsweetened Almond Milk

PREPARATION

  • 1

    Preheat your oven to 400°F for the asparagus. Toss asparagus with a little olive oil, salt, and pepper, then roast on a baking sheet for 10-12 minutes until tender and slightly caramelized.

  • 2

    Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 3

    Season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium heat until fully cooked and nicely browned on both sides. Once cooked, slice into strips.

  • 4

    In a small saucepan, gently warm the pesto sauce with the unsweetened almond milk over low heat, stirring to combine and create a creamy sauce.

  • 5

    Combine the cooked pasta, sliced chicken, and creamy pesto sauce in a large bowl. Toss gently until the pasta and chicken are evenly coated.

  • 6

    Plate the pasta mixture and top with the roasted asparagus. Serve immediately and enjoy your balanced, flavorful meal.