YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken Whole Wheat Pasta
Savor the delightful balance of tender chicken breast, hearty whole wheat pasta, and a luscious homemade creamy pesto sauce. Brimming with fresh basil, garlic, nonfat Greek yogurt, a hint of olive oil, and Parmesan, this dish offers a harmonious blend of flavors while keeping your protein and calorie goals in check.
INGREDIENTS
4 oz Chicken Breast
2 oz Whole Wheat Pasta (dry)
1/4 cup Fresh Basil Leaves
1 Garlic Clove
1 tsp Olive Oil
2 tbsp Nonfat Greek Yogurt
1 tbsp Grated Parmesan Cheese
Salt & Pepper (to taste)
PREPARATION
Begin by cooking the whole wheat pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, season the chicken breast lightly with salt and pepper. Heat a nonstick skillet over medium heat and cook the chicken for about 5-6 minutes per side until it is fully cooked and golden on the outside.
In a food processor or blender, combine the fresh basil leaves, garlic, olive oil, nonfat Greek yogurt, and grated Parmesan cheese. Blend until smooth to create the creamy pesto sauce. Taste and adjust seasoning with salt and pepper as needed.
Slice the cooked chicken breast into strips or bite-sized pieces.
In a large bowl, toss together the hot pasta, sliced chicken, and creamy pesto sauce until everything is evenly coated.
Serve immediately, garnished with an extra drizzle of olive oil or a sprinkle of Parmesan if desired.