YOUR SOLIN GENERATED RECIPE
Pan-Seared Chicken with Creamy Pesto Whole Wheat Pasta
Savor tender pan-seared chicken paired with a vibrant whole wheat pasta tossed in a luscious, creamy pesto sauce. This dish balances hearty protein with a bright, herbaceous cream sauce that elevates the pasta, creating a satisfying meal for any time of day.
INGREDIENTS
4 ounces Chicken Breast
1 cup cooked Whole Wheat Pasta
1/2 cup Fresh Basil Leaves
1 Garlic Clove
1 teaspoon Olive Oil
1 tablespoon Pine Nuts
1 tablespoon Grated Parmesan Cheese
2 tablespoons Low-Fat Cream
PREPARATION
Start by bringing a pot of water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, season the chicken breast with salt and pepper.
Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, add the chicken breast and sear for about 5-6 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and let it rest before slicing.
In a blender or food processor, combine the fresh basil leaves, garlic, pine nuts, grated Parmesan cheese, and low-fat cream. Blend until smooth to form a creamy pesto sauce. If needed, add a tiny splash of water to achieve the desired consistency.
Mix the cooked pasta with the creamy pesto sauce until well coated.
Slice the rested chicken breast and serve it atop or alongside the pesto pasta.
Garnish with extra basil leaves or a light sprinkle of Parmesan if desired, and enjoy your balanced, flavorful meal.