YOUR SOLIN GENERATED RECIPE
Chicken Pesto Pasta with Blistered Tomatoes and Fresh Spinach
Savor this vibrant dish featuring tender grilled chicken breast tossed with whole wheat pasta, aromatic basil pesto, and a medley of blistered cherry tomatoes and fresh spinach. Each bite offers a delightful blend of savory and fresh flavors, making it a satisfying meal that’s both nutritious and delicious.
INGREDIENTS
4 ounces Chicken Breast
2 ounces Whole Wheat Pasta (dry)
1 tablespoon Pesto Sauce
1/2 cup Cherry Tomatoes
1 cup Fresh Spinach
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic
PREPARATION
Bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, season the chicken breast with salt and pepper. In a skillet over medium-high heat, cook the chicken for about 5-6 minutes per side until fully cooked and lightly golden. Remove from the skillet and slice into strips.
In the same skillet, add a teaspoon of extra virgin olive oil and the minced garlic. Sauté briefly until fragrant, then add the halved cherry tomatoes. Cook over medium-high heat until the tomatoes begin to blister and soften, about 3-4 minutes.
Add the fresh spinach to the skillet and stir until just wilted, about 1-2 minutes.
Mix the cooked pasta with the pesto sauce until well combined, then gently fold in the blistered tomatoes and spinach mixture.
Top the pasta with the sliced chicken breast and serve immediately.