Creamy Pesto Chicken Whole Wheat Pasta with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Pesto Chicken Whole Wheat Pasta with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Whole Wheat Pasta with Roasted Broccoli

Relish a hearty and colorful dish featuring tender chicken breast tossed with whole wheat pasta, vibrant roasted broccoli, and a luscious creamy pesto sauce. This meal balances savory, herby flavors with a light tang of Greek yogurt, making each bite a satisfying, guilt-free indulgence.

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NUTRITION

572kcal
Protein
52.5g
Fat
17.8g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta

1 cup Broccoli

1 tbsp Pesto

1/4 cup Plain Nonfat Greek Yogurt

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Toss the broccoli with olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 15-20 minutes until tender and slightly crispy on the edges.

  • 3

    Meanwhile, season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat and cook the chicken for about 5-6 minutes per side until fully cooked. Once done, let it rest and then slice into strips.

  • 4

    Cook the whole wheat pasta according to package directions until al dente. Drain and reserve a small splash of pasta water.

  • 5

    In a bowl, mix the pesto with Greek yogurt to create a creamy sauce. If needed, thin with a bit of pasta water.

  • 6

    Combine the cooked pasta, sliced chicken, and roasted broccoli in a large bowl. Drizzle the creamy pesto sauce over the top and toss gently until well coated.

  • 7

    Serve warm and enjoy your healthy, balanced meal!

Creamy Pesto Chicken Whole Wheat Pasta with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Pesto Chicken Whole Wheat Pasta with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Whole Wheat Pasta with Roasted Broccoli

Relish a hearty and colorful dish featuring tender chicken breast tossed with whole wheat pasta, vibrant roasted broccoli, and a luscious creamy pesto sauce. This meal balances savory, herby flavors with a light tang of Greek yogurt, making each bite a satisfying, guilt-free indulgence.

NUTRITION

572kcal
Protein
52.5g
Fat
17.8g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta

1 cup Broccoli

1 tbsp Pesto

1/4 cup Plain Nonfat Greek Yogurt

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Toss the broccoli with olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 15-20 minutes until tender and slightly crispy on the edges.

  • 3

    Meanwhile, season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat and cook the chicken for about 5-6 minutes per side until fully cooked. Once done, let it rest and then slice into strips.

  • 4

    Cook the whole wheat pasta according to package directions until al dente. Drain and reserve a small splash of pasta water.

  • 5

    In a bowl, mix the pesto with Greek yogurt to create a creamy sauce. If needed, thin with a bit of pasta water.

  • 6

    Combine the cooked pasta, sliced chicken, and roasted broccoli in a large bowl. Drizzle the creamy pesto sauce over the top and toss gently until well coated.

  • 7

    Serve warm and enjoy your healthy, balanced meal!