Name: Creamy Pesto Pasta with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1.5 oz chickpea pasta; 1 cup cherry tomatoes; 1 tbsp basil pesto; 1 tbsp plain Greek yogurt; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

Creamy Pesto Pasta with Roasted Tomatoes

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

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Pasta with Roasted Tomatoes

Sautéed chicken and chickpea pasta tossed in a velvety pesto sauce, featuring blistered tomatoes that burst with juicy sweetness in every bite.

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NUTRITION

Protein

57.4g

Fat

21.1g

Carbs

36.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 oz chickpea pasta

1 cup cherry tomatoes

1 tbsp basil pesto

1 tbsp plain Greek yogurt

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Preheat oven to 400°F and toss cherry tomatoes with half the olive oil, salt, and pepper on a baking sheet.
2
Roast the tomatoes for 15 minutes until they are blistered and soft.
3
Boil chickpea pasta in salted water according to package instructions, reserving two tablespoons of water before draining.
4
Sauté minced garlic and diced chicken breast in the remaining olive oil over medium heat until golden and cooked through.
5
Whisk together the basil pesto and Greek yogurt in a small bowl until smooth.
6
Combine the pasta, chicken, and roasted tomatoes in the skillet, then stir in the creamy pesto sauce and reserved water.