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 delightful combination of tender chicken, whole wheat pasta enveloped in a light, creamy pesto sauce accented with a touch of Greek yogurt, and perfectly roasted asparagus for a refreshing, balanced meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

417kcal
Protein
44g
Fat
17g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 cup cooked Whole Wheat Penne Pasta (70g)

1 tbsp Basil Pesto (16g)

2 tbsp Non-fat Greek Yogurt (30g)

5 spears Asparagus (92g)

1 tsp Extra Virgin Olive Oil (4.5g)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the asparagus with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 10-12 minutes until tender and slightly caramelized.

  • 3

    While the asparagus roasts, season the chicken breast with salt and pepper. Sauté the chicken in a skillet over medium heat until fully cooked, about 5-6 minutes per side, then slice into strips.

  • 4

    In a separate pot, prepare the whole wheat penne pasta according to package instructions, then drain.

  • 5

    In a mixing bowl, combine the pesto and Greek yogurt to create a creamy sauce. Toss the cooked pasta with the sauce until evenly coated.

  • 6

    Plate the pasta, top with sliced chicken, and arrange the roasted asparagus on the side. Serve warm and enjoy the blend of flavors.

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 delightful combination of tender chicken, whole wheat pasta enveloped in a light, creamy pesto sauce accented with a touch of Greek yogurt, and perfectly roasted asparagus for a refreshing, balanced meal.

NUTRITION

417kcal
Protein
44g
Fat
17g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 cup cooked Whole Wheat Penne Pasta (70g)

1 tbsp Basil Pesto (16g)

2 tbsp Non-fat Greek Yogurt (30g)

5 spears Asparagus (92g)

1 tsp Extra Virgin Olive Oil (4.5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the asparagus with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 10-12 minutes until tender and slightly caramelized.

  • 3

    While the asparagus roasts, season the chicken breast with salt and pepper. Sauté the chicken in a skillet over medium heat until fully cooked, about 5-6 minutes per side, then slice into strips.

  • 4

    In a separate pot, prepare the whole wheat penne pasta according to package instructions, then drain.

  • 5

    In a mixing bowl, combine the pesto and Greek yogurt to create a creamy sauce. Toss the cooked pasta with the sauce until evenly coated.

  • 6

    Plate the pasta, top with sliced chicken, and arrange the roasted asparagus on the side. Serve warm and enjoy the blend of flavors.