YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken Pasta with Roasted Sweet Potato Cubes
Sautéed chicken and chickpea pasta tossed in a velvety Greek yogurt pesto sauce, served with golden-brown roasted sweet potato cubes for a satisfying, caramelized finish.
INGREDIENTS
115g Chicken Breast, diced
50g Chickpea Pasta, dry
80g Sweet Potato, cubed
12g Basil Pesto
30g Non-Fat Greek Yogurt
30g Fresh Spinach
3g Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the sweet potato cubes with olive oil and a pinch of salt, then roast for 20 minutes until tender and caramelized.
While potatoes roast, boil the chickpea pasta in salted water according to package directions, then drain.
Sauté the diced chicken breast in a non-stick skillet over medium-high heat until cooked through and lightly browned.
Lower the heat and add the fresh spinach to the skillet, stirring until just wilted.
In a small bowl, whisk together the pesto and Greek yogurt until smooth to create the creamy sauce.
Add the cooked pasta to the skillet with the chicken and spinach, then remove from heat.
Fold in the creamy pesto sauce until everything is well coated.
Plate the pasta and top with the roasted sweet potato cubes before serving.