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

Enjoy a wholesome plate featuring tender, pan-seared chicken breast over a bed of whole wheat pasta tossed in a light, creamy pesto sauce. The dish combines the nutty flavor of whole wheat pasta with a zesty, velvety pesto enriched by a touch of Greek yogurt, offering a satisfying balance of lean protein and fiber-rich carbs.

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NUTRITION

436kcal
Protein
41.3g
Fat
11.3g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta (dry)

1/4 cup Nonfat Greek Yogurt

1/3 cup Fresh Basil Leaves

1/2 tbsp Pine Nuts

1/4 clove Garlic

1 tsp Grated Parmesan Cheese

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Bring a pot of water to a boil, add a pinch of salt, and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    While the pasta cooks, season the chicken breast with salt and pepper.

  • 3

    Heat the olive oil in a skillet over medium-high heat and add the chicken breast, cooking for 5-6 minutes per side or until fully cooked and golden brown. Remove from the skillet and slice into strips.

  • 4

    In a food processor or blender, combine the fresh basil leaves, pine nuts, garlic, grated Parmesan, and Greek yogurt, processing until smooth. Adjust seasoning with salt and pepper as needed.

  • 5

    Toss the cooked pasta with the creamy pesto sauce until evenly coated.

  • 6

    Plate the pasta and top with the sliced pan-seared chicken. Serve warm and enjoy.

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

Enjoy a wholesome plate featuring tender, pan-seared chicken breast over a bed of whole wheat pasta tossed in a light, creamy pesto sauce. The dish combines the nutty flavor of whole wheat pasta with a zesty, velvety pesto enriched by a touch of Greek yogurt, offering a satisfying balance of lean protein and fiber-rich carbs.

NUTRITION

436kcal
Protein
41.3g
Fat
11.3g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta (dry)

1/4 cup Nonfat Greek Yogurt

1/3 cup Fresh Basil Leaves

1/2 tbsp Pine Nuts

1/4 clove Garlic

1 tsp Grated Parmesan Cheese

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Bring a pot of water to a boil, add a pinch of salt, and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    While the pasta cooks, season the chicken breast with salt and pepper.

  • 3

    Heat the olive oil in a skillet over medium-high heat and add the chicken breast, cooking for 5-6 minutes per side or until fully cooked and golden brown. Remove from the skillet and slice into strips.

  • 4

    In a food processor or blender, combine the fresh basil leaves, pine nuts, garlic, grated Parmesan, and Greek yogurt, processing until smooth. Adjust seasoning with salt and pepper as needed.

  • 5

    Toss the cooked pasta with the creamy pesto sauce until evenly coated.

  • 6

    Plate the pasta and top with the sliced pan-seared chicken. Serve warm and enjoy.