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 vibrant and satisfying plate featuring tender pan-seared chicken paired with al dente whole wheat pasta, all enveloped in a silky creamy pesto sauce enhanced with a touch of nonfat Greek yogurt. This dish balances bright basil flavors with a subtle tang, creating a meal that's as nutritious as it is delicious.

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NUTRITION

451kcal
Protein
45g
Fat
12.8g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1 tablespoon Basil Pesto

2 tablespoons Nonfat Greek Yogurt

Seasonings: Salt, Pepper, Garlic Powder (to taste)

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast on both sides with salt, pepper, and a dash of garlic powder.

  • 3

    Heat a non-stick skillet over medium-high heat. Add the chicken breast and cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F. Remove from the skillet and let rest for a few minutes before slicing.

  • 4

    In the same skillet, reduce the heat to low and mix the basil pesto with the nonfat Greek yogurt to create a creamy pesto sauce.

  • 5

    Add the cooked pasta to the skillet and toss gently to coat with the creamy pesto sauce.

  • 6

    Plate the pasta and top with sliced chicken breast. Garnish with an extra light sprinkle of seasonings if desired and serve warm.

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 vibrant and satisfying plate featuring tender pan-seared chicken paired with al dente whole wheat pasta, all enveloped in a silky creamy pesto sauce enhanced with a touch of nonfat Greek yogurt. This dish balances bright basil flavors with a subtle tang, creating a meal that's as nutritious as it is delicious.

NUTRITION

451kcal
Protein
45g
Fat
12.8g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1 tablespoon Basil Pesto

2 tablespoons Nonfat Greek Yogurt

Seasonings: Salt, Pepper, Garlic Powder (to taste)

PREPARATION

  • 1

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

  • 2

    Season the chicken breast on both sides with salt, pepper, and a dash of garlic powder.

  • 3

    Heat a non-stick skillet over medium-high heat. Add the chicken breast and cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F. Remove from the skillet and let rest for a few minutes before slicing.

  • 4

    In the same skillet, reduce the heat to low and mix the basil pesto with the nonfat Greek yogurt to create a creamy pesto sauce.

  • 5

    Add the cooked pasta to the skillet and toss gently to coat with the creamy pesto sauce.

  • 6

    Plate the pasta and top with sliced chicken breast. Garnish with an extra light sprinkle of seasonings if desired and serve warm.