YOUR SOLIN GENERATED RECIPE
Creamy Herb-Roasted Chicken Pasta with Fresh Vegetables
Enjoy a beautifully balanced meal featuring tender herb-roasted chicken slices tossed with whole wheat pasta, fresh spinach, and cherry tomatoes in a light, creamy Greek yogurt herb sauce. This dish offers a delightful medley of textures and fresh flavors, perfect for a satisfying dinner.
INGREDIENTS
4 oz Chicken Breast
2 oz Whole Wheat Pasta (dry)
1/4 cup Nonfat Greek Yogurt
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1 tsp Olive Oil
1 clove Garlic
1 tsp Mixed Dried Herbs
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Season the chicken breast with salt, pepper, and dried herbs. Place it on a baking sheet and roast for 20-25 minutes or until fully cooked.
While the chicken is roasting, cook the whole wheat pasta according to the package directions until al dente. Drain and set aside.
Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Add the cherry tomatoes to the skillet and cook for 2 minutes until they begin to soften. Toss in the fresh spinach and stir until just wilted.
In a small bowl, mix the nonfat Greek yogurt with a pinch of salt, pepper, and additional dried herbs to create a light herb sauce.
Slice the roasted chicken breast into strips. In a large bowl, combine the pasta, sautéed vegetables, chicken, and yogurt herb sauce. Toss well to distribute the flavors evenly.
Adjust seasonings with salt and pepper if needed, and serve warm.