Name: Creamy Basil Pesto Pasta with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1.5 oz chickpea pasta; 1 cup cherry tomatoes; 1 tsp olive oil; 0.25 cup non-fat Greek yogurt; 1 tbsp basil pesto; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 1 tbsp fresh basil

Creamy Basil 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 Basil Pesto Pasta with Roasted Tomatoes

Sautéed chicken and chickpea pasta folded into a velvety basil pesto sauce, finished with the bright pop of oven-roasted cherry tomatoes.

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NUTRITION

Protein

44.1g

Fat

15g

Carbs

37.9g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 cup cherry tomatoes

1 tsp olive oil

0.25 cup non-fat Greek yogurt

1 tbsp basil pesto

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tbsp fresh basil

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PREPARATION

1
Preheat oven to 400°F and toss cherry tomatoes with olive oil, a pinch of salt, and a pinch of pepper on a baking sheet.
2
Roast tomatoes for 15 minutes until they begin to burst and release their sweet juices.
3
Boil chickpea pasta in salted water according to package directions until al dente, then drain.
4
Season chicken breast with remaining salt and pepper, then sear in a non-stick pan over medium heat for 6-7 minutes per side.
5
Slice the cooked chicken into bite-sized strips once it has rested for a few minutes.
6
In a large bowl, whisk together the Greek yogurt, pesto, and minced garlic to create a creamy sauce.
7
Add the warm pasta, sliced chicken, and roasted tomatoes to the bowl, tossing gently to coat.
8
Garnish with fresh basil leaves before serving.