YOUR SOLIN GENERATED RECIPE
Creamy Lightened-Up Chicken Alfredo
Enjoy a lighter twist on the classic Alfredo with tender chicken breast, whole wheat pasta, and a tangy, creamy sauce crafted from nonfat milk and Greek yogurt. Balanced and flavorful, this dish is designed to weigh in perfectly within your daily protein and calorie goals without sacrificing taste.
INGREDIENTS
3 oz Chicken Breast
1 cup cooked Whole Wheat Pasta
1/4 cup Nonfat Milk
1/4 cup Nonfat Greek Yogurt
1 tbsp Parmesan Cheese
1/2 tsp Olive Oil
1 clove Garlic
PREPARATION
Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.
Heat the olive oil in a nonstick skillet over medium heat, and sauté the chicken until fully cooked and lightly browned. Remove the chicken from the skillet.
In the same skillet, add minced garlic and sauté until fragrant, about 1 minute.
Lower the heat and stir in the nonfat milk and nonfat Greek yogurt, whisking until smooth. Add the Parmesan cheese and mix until the sauce thickens slightly.
Return the cooked chicken to the skillet and heat through in the creamy sauce.
Toss in the cooked whole wheat pasta, gently combining to ensure every strand is coated with the sauce.
Serve hot and enjoy your creamy, lightened-up chicken alfredo.