Grilled Chicken Pasta with Pesto Yogurt Sauce
Creamy Pesto Yogurt Chicken Pasta Delight
Ingredients:
2 boneless, skinless chicken breasts
8 oz (225g) whole wheat pasta (penne or fusilli)
1 cup plain Greek yogurt
1/3 cup fresh basil pesto (homemade or store-bought, no alcohol or pork additives)
1 tbsp olive oil
1 garlic clove, minced
Juice of 1/2 lemon
1/4 tsp black pepper
Salt to taste
1/4 cup grated Parmesan or a vegetarian cheese alternative
1/4 cup cherry tomatoes, halved
Fresh basil leaves for garnish
Directions:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, season the chicken breasts with a pinch of salt and pepper.
Heat olive oil in a grill pan or skillet over medium-high heat. Grill the chicken for 5–6 minutes per side until fully cooked and golden. Let rest for 5 minutes before slicing.
In a small bowl, whisk together the Greek yogurt, pesto, lemon juice, garlic, pepper, and a pinch of salt until smooth and creamy.
Toss the cooked pasta with the yogurt pesto sauce until well coated.
Add the sliced grilled chicken and cherry tomatoes, gently combining everything.
Serve warm, topped with grated Parmesan and fresh basil leaves.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 465 kcal | Servings: 4 servings