YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken with Whole Wheat Pasta
Savor tender chicken breasts tossed with whole wheat pasta and a velvety, creamy pesto sauce enhanced with a dollop of nonfat Greek yogurt. This dish offers a harmonious blend of vibrant basil flavors and a light, creamy finish that makes it a delightful and satisfying meal.
INGREDIENTS
4 ounces Chicken Breast
2 ounces Whole Wheat Pasta (dry)
1.5 tablespoons Basil Pesto
2 tablespoons Nonfat Greek Yogurt
Salt & Pepper to taste
1 teaspoon Olive Oil
PREPARATION
Begin by seasoning the chicken breast with salt and pepper.
Heat olive oil in a skillet over medium heat. Sauté the chicken until fully cooked and lightly browned, about 5-7 minutes per side. Once cooked, remove the chicken from the pan and let it rest before slicing.
Cook the whole wheat pasta in a pot of boiling water according to package instructions until al dente. Reserve a small cup of the pasta water.
In a small bowl, combine the basil pesto with nonfat Greek yogurt. Stir until smooth and add a splash of the reserved pasta water to create a creamier consistency.
Drain the pasta and return it to the pot. Toss the pasta with the creamy pesto sauce until evenly coated.
Slice the chicken breast and serve it atop a bed of creamy pesto whole wheat pasta. Garnish with an extra drizzle of olive oil or a sprinkle of herbs if desired.