YOUR SOLIN GENERATED RECIPE
Chicken with Creamy Pesto Whole Wheat Pasta
Savor a delightful fusion of tender chicken breast mingled with whole wheat pasta, enveloped in a silky creamy pesto sauce accented by a burst of fresh basil flavor. This balanced meal offers a satisfying blend of lean protein, wholesome grains, and a light creamy finish that is both nourishing and delicious.
INGREDIENTS
4 oz Chicken Breast
1/2 cup cooked Whole Wheat Pasta
1 tbsp Pesto Sauce
2 tbsp Nonfat Greek Yogurt
1/2 cup Cherry Tomatoes
1 cup Fresh Spinach
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat a skillet over medium heat and drizzle with olive oil.
Season the chicken breast with salt and pepper. Cook the chicken for about 5-6 minutes per side until fully cooked and lightly browned. Once cooked, let rest and slice into strips.
In the same skillet, add the cherry tomatoes and spinach. Sauté for 2-3 minutes until the spinach is slightly wilted and tomatoes soften.
Meanwhile, prepare the whole wheat pasta according to package instructions until al dente. Drain and set aside.
In a small bowl, combine the pesto sauce with nonfat Greek yogurt to create a creamy pesto mixture.
Toss the cooked pasta with the creamy pesto mixture in the skillet with the veggies.
Add the sliced chicken on top, gently mixing to incorporate flavors. Adjust seasoning with salt and pepper as needed.
Serve warm and enjoy your balanced, protein-packed meal.