Creamy Pesto Chicken Whole Wheat 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 Whole Wheat Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Whole Wheat Pasta with Roasted Vegetables

Savor a vibrant medley of roasted vegetables tossed with tender chicken and whole wheat pasta in a light, creamy pesto sauce. Each bite delivers a satisfying blend of savory, tangy, and herby flavors perfect for a balanced meal any time of the day.

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NUTRITION

415kcal
Protein
39.4g
Fat
8.1g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup cooked Whole Wheat Pasta

1 small Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1/2 cup Cherry Tomatoes (halved)

2 tablespoons Light Creamy Pesto Sauce

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the zucchini, red bell pepper, red onion, and halve the cherry tomatoes. Toss the vegetables lightly with a drizzle of olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, and any additional herbs of your choice. Grill or pan-sear the chicken over medium heat for about 6-7 minutes per side until fully cooked and lightly browned. Once cooked, slice the chicken into strips.

  • 5

    Prepare the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 6

    In a small bowl, mix the nonfat Greek yogurt, fresh basil, olive oil, and minced garlic to create a light, creamy pesto sauce.

  • 7

    Combine the pasta, sliced chicken, and roasted vegetables in a large bowl. Drizzle with the light creamy pesto sauce and gently toss to ensure even coating.

  • 8

    Serve warm, and enjoy your balanced meal that’s perfect for breakfast, lunch, or dinner.

Creamy Pesto Chicken Whole Wheat 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 Whole Wheat Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Whole Wheat Pasta with Roasted Vegetables

Savor a vibrant medley of roasted vegetables tossed with tender chicken and whole wheat pasta in a light, creamy pesto sauce. Each bite delivers a satisfying blend of savory, tangy, and herby flavors perfect for a balanced meal any time of the day.

NUTRITION

415kcal
Protein
39.4g
Fat
8.1g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup cooked Whole Wheat Pasta

1 small Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1/2 cup Cherry Tomatoes (halved)

2 tablespoons Light Creamy Pesto Sauce

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the zucchini, red bell pepper, red onion, and halve the cherry tomatoes. Toss the vegetables lightly with a drizzle of olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, and any additional herbs of your choice. Grill or pan-sear the chicken over medium heat for about 6-7 minutes per side until fully cooked and lightly browned. Once cooked, slice the chicken into strips.

  • 5

    Prepare the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 6

    In a small bowl, mix the nonfat Greek yogurt, fresh basil, olive oil, and minced garlic to create a light, creamy pesto sauce.

  • 7

    Combine the pasta, sliced chicken, and roasted vegetables in a large bowl. Drizzle with the light creamy pesto sauce and gently toss to ensure even coating.

  • 8

    Serve warm, and enjoy your balanced meal that’s perfect for breakfast, lunch, or dinner.