Creamy Chicken and Broccoli Pasta with Cashew Pesto

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

Creamy Chicken and Broccoli Pasta with Cashew Pesto

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Broccoli Pasta with Cashew Pesto

Savor the delightful combination of tender chicken breast, al dente whole wheat pasta, and crisp broccoli, all tossed in a rich, velvety cashew pesto enhanced with a touch of Greek yogurt for creaminess. Every bite delivers a harmonious blend of savory, nutty, and refreshing flavors that make this dish both nutritious and satisfying.

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NUTRITION

447kcal
Protein
47g
Fat
13.1g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

1 cup chopped Broccoli

1 tablespoon Cashew Pesto

1 tablespoon Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat a skillet over medium heat and lightly coat with cooking spray or a small amount of olive oil.

  • 2

    Season the chicken breast with salt and pepper, then cook it in the skillet for about 5-6 minutes per side until it is fully cooked through and reaches an internal temperature of 165°F.

  • 3

    While the chicken is cooking, bring a pot of water to a boil and cook the whole wheat pasta according to package instructions. In the last 2 minutes of boiling, add the chopped broccoli to the pasta water.

  • 4

    Drain the pasta and broccoli, then return them to the pot.

  • 5

    Slice the cooked chicken into strips and add to the pot with pasta and broccoli.

  • 6

    Stir in the cashew pesto and nonfat Greek yogurt until the pasta and chicken are evenly coated in a creamy sauce.

  • 7

    Taste and adjust the seasoning with extra salt and pepper if needed, then serve warm.

Creamy Chicken and Broccoli Pasta with Cashew Pesto

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

Creamy Chicken and Broccoli Pasta with Cashew Pesto

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Broccoli Pasta with Cashew Pesto

Savor the delightful combination of tender chicken breast, al dente whole wheat pasta, and crisp broccoli, all tossed in a rich, velvety cashew pesto enhanced with a touch of Greek yogurt for creaminess. Every bite delivers a harmonious blend of savory, nutty, and refreshing flavors that make this dish both nutritious and satisfying.

NUTRITION

447kcal
Protein
47g
Fat
13.1g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

1 cup chopped Broccoli

1 tablespoon Cashew Pesto

1 tablespoon Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat a skillet over medium heat and lightly coat with cooking spray or a small amount of olive oil.

  • 2

    Season the chicken breast with salt and pepper, then cook it in the skillet for about 5-6 minutes per side until it is fully cooked through and reaches an internal temperature of 165°F.

  • 3

    While the chicken is cooking, bring a pot of water to a boil and cook the whole wheat pasta according to package instructions. In the last 2 minutes of boiling, add the chopped broccoli to the pasta water.

  • 4

    Drain the pasta and broccoli, then return them to the pot.

  • 5

    Slice the cooked chicken into strips and add to the pot with pasta and broccoli.

  • 6

    Stir in the cashew pesto and nonfat Greek yogurt until the pasta and chicken are evenly coated in a creamy sauce.

  • 7

    Taste and adjust the seasoning with extra salt and pepper if needed, then serve warm.