Creamy Chicken Pesto Whole Wheat 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 Whole Wheat Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Pesto Whole Wheat Pasta with Roasted Asparagus

Savor a wholesome, balanced dish featuring tender chicken breast paired with al dente whole wheat pasta enveloped in a light, creamy pesto sauce, accompanied by perfectly roasted asparagus spears. This vibrant meal brings together a medley of fresh flavors and textures to create an appealing and nutritious dinner choice.

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NUTRITION

476kcal
Protein
41.5g
Fat
15.4g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Whole Wheat Pasta

2 tbsp Basil Pesto

2 tbsp Non-fat Greek Yogurt

1 cup Asparagus

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt and pepper. In a skillet over medium heat, cook the chicken breast until golden and cooked through (approximately 5-6 minutes per side). Once done, slice into strips.

  • 3

    Cook whole wheat pasta according to package instructions until al dente, then drain.

  • 4

    Meanwhile, trim the asparagus and toss with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 10-12 minutes until tender and lightly charred.

  • 5

    In a small bowl, mix the basil pesto with non-fat Greek yogurt to create a creamy sauce.

  • 6

    Combine the cooked pasta with the creamy pesto sauce in a large bowl. Gently fold in the sliced chicken and roasted asparagus.

  • 7

    Serve warm, adjusting seasoning as desired. Enjoy your balanced and flavorful meal!

Creamy Chicken Pesto Whole Wheat 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 Whole Wheat Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Pesto Whole Wheat Pasta with Roasted Asparagus

Savor a wholesome, balanced dish featuring tender chicken breast paired with al dente whole wheat pasta enveloped in a light, creamy pesto sauce, accompanied by perfectly roasted asparagus spears. This vibrant meal brings together a medley of fresh flavors and textures to create an appealing and nutritious dinner choice.

NUTRITION

476kcal
Protein
41.5g
Fat
15.4g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Whole Wheat Pasta

2 tbsp Basil Pesto

2 tbsp Non-fat Greek Yogurt

1 cup Asparagus

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt and pepper. In a skillet over medium heat, cook the chicken breast until golden and cooked through (approximately 5-6 minutes per side). Once done, slice into strips.

  • 3

    Cook whole wheat pasta according to package instructions until al dente, then drain.

  • 4

    Meanwhile, trim the asparagus and toss with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 10-12 minutes until tender and lightly charred.

  • 5

    In a small bowl, mix the basil pesto with non-fat Greek yogurt to create a creamy sauce.

  • 6

    Combine the cooked pasta with the creamy pesto sauce in a large bowl. Gently fold in the sliced chicken and roasted asparagus.

  • 7

    Serve warm, adjusting seasoning as desired. Enjoy your balanced and flavorful meal!