YOUR SOLIN GENERATED RECIPE
Creamy Herb-Roasted Chicken Pasta with Fresh Vegetables
Savor a vibrant plate of herb-roasted chicken tossed with whole wheat pasta and a medley of fresh vegetables. Creamy Greek yogurt and a fragrant blend of herbs bring this dish together in a comforting yet healthful meal that's perfect for dinner.
INGREDIENTS
4 ounces Chicken Breast
2 ounces dry Whole Wheat Pasta
1 medium Zucchini
1 medium Red Bell Pepper
1 cup Cherry Tomatoes
1 cup Fresh Spinach
2 tablespoons Plain Nonfat Greek Yogurt
2 tablespoons Fresh Mixed Herbs (Parsley & Basil)
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Season the chicken breast with salt and pepper. Heat the olive oil in an oven-safe skillet over medium-high heat and sear the chicken on both sides for 2 minutes each until lightly golden.
Transfer the skillet to the preheated oven and roast the chicken for about 10-12 minutes until cooked through. Remove from the oven and let rest before slicing.
Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
Dice the zucchini and red bell pepper, and halve the cherry tomatoes. In a large bowl, combine the cooked pasta, fresh spinach, zucchini, red bell pepper, and cherry tomatoes.
Mix the plain nonfat Greek yogurt with the chopped fresh herbs. Add a pinch of salt and pepper to enhance the flavor.
Slice the roasted chicken into strips and add to the vegetable and pasta mixture. Drizzle the herb-yogurt sauce over the top and gently toss to combine all the flavors.
Serve immediately and enjoy a fresh, creamy, and herb-infused meal.