Pan-Seared Chicken with Creamy Pesto Whole Wheat Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Chicken with Creamy Pesto Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Pesto Whole Wheat Pasta

A vibrant, well-balanced dish featuring juicy pan-seared chicken paired with whole wheat pasta tossed in a light, creamy pesto sauce enhanced by a touch of tangy Greek yogurt. Fresh cherry tomatoes and baby spinach add a burst of color and flavor to this satisfying meal.

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NUTRITION

363kcal
Protein
45.7g
Fat
9.1g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1 tablespoon Basil Pesto

1/4 cup Plain Nonfat Greek Yogurt

1/4 cup Cherry Tomatoes

1/2 cup Baby Spinach

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat and sear the chicken for about 4-5 minutes on each side until fully cooked and lightly browned.

  • 2

    While the chicken cooks, prepare the whole wheat pasta according to package instructions until al dente, then drain.

  • 3

    In a small bowl, combine basil pesto with plain nonfat Greek yogurt to create a creamy pesto sauce.

  • 4

    In a large mixing bowl, toss the cooked pasta with the creamy pesto sauce. Gently fold in halved cherry tomatoes and baby spinach, allowing the residual heat to slightly wilt the greens.

  • 5

    Slice the pan-seared chicken and serve over the pesto pasta. Enjoy your balanced and flavorful meal.

Pan-Seared Chicken with Creamy Pesto Whole Wheat Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Chicken with Creamy Pesto Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Pesto Whole Wheat Pasta

A vibrant, well-balanced dish featuring juicy pan-seared chicken paired with whole wheat pasta tossed in a light, creamy pesto sauce enhanced by a touch of tangy Greek yogurt. Fresh cherry tomatoes and baby spinach add a burst of color and flavor to this satisfying meal.

NUTRITION

363kcal
Protein
45.7g
Fat
9.1g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1 tablespoon Basil Pesto

1/4 cup Plain Nonfat Greek Yogurt

1/4 cup Cherry Tomatoes

1/2 cup Baby Spinach

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat and sear the chicken for about 4-5 minutes on each side until fully cooked and lightly browned.

  • 2

    While the chicken cooks, prepare the whole wheat pasta according to package instructions until al dente, then drain.

  • 3

    In a small bowl, combine basil pesto with plain nonfat Greek yogurt to create a creamy pesto sauce.

  • 4

    In a large mixing bowl, toss the cooked pasta with the creamy pesto sauce. Gently fold in halved cherry tomatoes and baby spinach, allowing the residual heat to slightly wilt the greens.

  • 5

    Slice the pan-seared chicken and serve over the pesto pasta. Enjoy your balanced and flavorful meal.