Creamy Chicken Pesto 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 Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Pesto Pasta with Roasted Asparagus

Enjoy a vibrant medley of tender chicken breast tossed with whole wheat pasta coated in a luscious, lighter creamy pesto sauce, accompanied by perfectly roasted asparagus spears. This dish delivers a satisfying blend of savory flavors and textures in a clean, nourishing meal.

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NUTRITION

462kcal
Protein
44g
Fat
9.6g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141 g)

1/2 cup dry Whole Wheat Pasta (56 g)

1 tbsp Low-Fat Pesto Sauce (16 g)

1 cup Asparagus (134 g)

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus.

  • 2

    Season the chicken breast lightly with salt and pepper, then grill or pan-sear over medium-high heat until cooked through, about 5-6 minutes per side. Once done, slice into bite-sized strips.

  • 3

    Meanwhile, cook the whole wheat pasta in boiling water according to package directions until al dente. Drain and reserve a small splash of pasta water.

  • 4

    In a mixing bowl, combine the warm pasta with the low-fat pesto sauce. If desired, add a bit of pasta water to loosen the sauce.

  • 5

    Place the asparagus on a baking sheet, drizzle with a touch of olive oil, season with salt and pepper, and roast for 10-12 minutes until tender-crisp.

  • 6

    Assemble the dish by placing the pesto-coated pasta onto a plate, topping it with sliced chicken breast, and arranging the roasted asparagus on the side.

  • 7

    Serve immediately and enjoy your balanced, flavorful meal.

Creamy Chicken Pesto 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 Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Pesto Pasta with Roasted Asparagus

Enjoy a vibrant medley of tender chicken breast tossed with whole wheat pasta coated in a luscious, lighter creamy pesto sauce, accompanied by perfectly roasted asparagus spears. This dish delivers a satisfying blend of savory flavors and textures in a clean, nourishing meal.

NUTRITION

462kcal
Protein
44g
Fat
9.6g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141 g)

1/2 cup dry Whole Wheat Pasta (56 g)

1 tbsp Low-Fat Pesto Sauce (16 g)

1 cup Asparagus (134 g)

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus.

  • 2

    Season the chicken breast lightly with salt and pepper, then grill or pan-sear over medium-high heat until cooked through, about 5-6 minutes per side. Once done, slice into bite-sized strips.

  • 3

    Meanwhile, cook the whole wheat pasta in boiling water according to package directions until al dente. Drain and reserve a small splash of pasta water.

  • 4

    In a mixing bowl, combine the warm pasta with the low-fat pesto sauce. If desired, add a bit of pasta water to loosen the sauce.

  • 5

    Place the asparagus on a baking sheet, drizzle with a touch of olive oil, season with salt and pepper, and roast for 10-12 minutes until tender-crisp.

  • 6

    Assemble the dish by placing the pesto-coated pasta onto a plate, topping it with sliced chicken breast, and arranging the roasted asparagus on the side.

  • 7

    Serve immediately and enjoy your balanced, flavorful meal.