Roasted 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.

Roasted Chicken with Creamy Pesto Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Roasted Chicken with Creamy Pesto Whole Wheat Pasta

Savor the comforting balance of lean roasted chicken paired with a vibrant whole wheat pasta tossed in a creamy, herby pesto sauce. This dish combines tender chicken breast, nutty pasta, and a luscious sauce made from nonfat Greek yogurt, fresh basil, garlic, a hint of olive oil, and a sprinkle of Parmesan for the perfect fusion of light and satisfying flavors.

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NUTRITION

468kcal
Protein
51.8g
Fat
11g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (roasted)

1 cup cooked Whole Wheat Pasta

1/4 cup Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1/4 cup Fresh Basil, chopped

1 Garlic Clove, minced

1 tbsp grated Parmesan Cheese

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PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast lightly with salt and pepper, and place it on a baking sheet.

  • 2

    Roast the chicken breast in the oven for about 20-25 minutes until cooked through and lightly golden. Once done, let it rest before slicing.

  • 3

    While the chicken is roasting, cook the whole wheat pasta according to the package directions until al dente. Drain and set aside.

  • 4

    In a blender or food processor, combine the nonfat Greek yogurt, fresh basil, garlic, extra virgin olive oil, and Parmesan cheese. Blend until smooth to create a light, creamy pesto sauce.

  • 5

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

  • 6

    Slice the roasted chicken breast and serve atop the pesto pasta. Garnish with additional fresh basil if desired.

Roasted 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.

Roasted Chicken with Creamy Pesto Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Roasted Chicken with Creamy Pesto Whole Wheat Pasta

Savor the comforting balance of lean roasted chicken paired with a vibrant whole wheat pasta tossed in a creamy, herby pesto sauce. This dish combines tender chicken breast, nutty pasta, and a luscious sauce made from nonfat Greek yogurt, fresh basil, garlic, a hint of olive oil, and a sprinkle of Parmesan for the perfect fusion of light and satisfying flavors.

NUTRITION

468kcal
Protein
51.8g
Fat
11g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (roasted)

1 cup cooked Whole Wheat Pasta

1/4 cup Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1/4 cup Fresh Basil, chopped

1 Garlic Clove, minced

1 tbsp grated Parmesan Cheese

PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast lightly with salt and pepper, and place it on a baking sheet.

  • 2

    Roast the chicken breast in the oven for about 20-25 minutes until cooked through and lightly golden. Once done, let it rest before slicing.

  • 3

    While the chicken is roasting, cook the whole wheat pasta according to the package directions until al dente. Drain and set aside.

  • 4

    In a blender or food processor, combine the nonfat Greek yogurt, fresh basil, garlic, extra virgin olive oil, and Parmesan cheese. Blend until smooth to create a light, creamy pesto sauce.

  • 5

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

  • 6

    Slice the roasted chicken breast and serve atop the pesto pasta. Garnish with additional fresh basil if desired.