Creamy Pesto Chicken Pasta with Roasted Vegetables

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

Creamy Pesto Chicken Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Roasted Vegetables

A vibrant dish of tender chicken breast tossed with whole wheat pasta and bright roasted vegetables, all enveloped in a creamy, basil-forward pesto sauce accented by a touch of olive oil. Enjoy a balanced, satisfying meal that nourishes and delights.

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NUTRITION

577kcal
Protein
45g
Fat
29g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Whole Wheat Pasta

2 tablespoons Creamy Pesto Sauce

1 cup Mixed Roasted Vegetables (Bell Pepper & Zucchini)

1 tablespoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Season the chicken breast with salt and pepper. Sear the chicken in a non-stick skillet over medium-high heat for about 2-3 minutes per side until golden (it will finish cooking in the oven).

  • 3

    Place the seared chicken on a baking tray and roast in the oven for 12-15 minutes until fully cooked.

  • 4

    While the chicken roasts, toss the mixed vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly charred.

  • 5

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

  • 6

    In a mixing bowl, combine the cooked pasta with the creamy pesto sauce. Slice the roasted chicken and gently fold it into the pasta.

  • 7

    Plate the chicken and pasta mixture, and top with the roasted vegetables. Garnish with extra basil or a sprinkle of Parmesan if desired, and serve warm.

Creamy Pesto Chicken Pasta with Roasted Vegetables

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

Creamy Pesto Chicken Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Roasted Vegetables

A vibrant dish of tender chicken breast tossed with whole wheat pasta and bright roasted vegetables, all enveloped in a creamy, basil-forward pesto sauce accented by a touch of olive oil. Enjoy a balanced, satisfying meal that nourishes and delights.

NUTRITION

577kcal
Protein
45g
Fat
29g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Whole Wheat Pasta

2 tablespoons Creamy Pesto Sauce

1 cup Mixed Roasted Vegetables (Bell Pepper & Zucchini)

1 tablespoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Season the chicken breast with salt and pepper. Sear the chicken in a non-stick skillet over medium-high heat for about 2-3 minutes per side until golden (it will finish cooking in the oven).

  • 3

    Place the seared chicken on a baking tray and roast in the oven for 12-15 minutes until fully cooked.

  • 4

    While the chicken roasts, toss the mixed vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly charred.

  • 5

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

  • 6

    In a mixing bowl, combine the cooked pasta with the creamy pesto sauce. Slice the roasted chicken and gently fold it into the pasta.

  • 7

    Plate the chicken and pasta mixture, and top with the roasted vegetables. Garnish with extra basil or a sprinkle of Parmesan if desired, and serve warm.