YOUR SOLIN GENERATED RECIPE
Pan-Seared Chicken with Creamy Pesto Pasta and Roasted Asparagus
Enjoy a vibrant plate featuring perfectly pan-seared chicken breast paired with a savory creamy pesto-coated whole wheat pasta, complemented by crisp roasted asparagus. This dish balances freshness with rich flavors and is thoughtfully portioned to meet your protein and calorie goals.
INGREDIENTS
3 oz Chicken Breast
2 oz Whole Wheat Pasta
2 tbsp Pesto Sauce
5 spears Asparagus
1 tbsp Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F for the roasted asparagus.
Season the chicken breast with salt and pepper. In a skillet, heat half of the olive oil over medium-high heat and pan-sear the chicken, cooking for about 5-6 minutes per side until fully cooked and golden brown.
Meanwhile, bring a pot of water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
Toss the asparagus spears with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for about 10-12 minutes until tender.
In a bowl, combine the cooked pasta with the pesto sauce, ensuring the pasta is evenly coated.
Slice the pan-seared chicken and serve over a bed of creamy pesto pasta alongside the roasted asparagus.