YOUR SOLIN GENERATED RECIPE
Creamy Garlic-Herb Protein Pasta with Brown Butter Sauce
Enjoy a delightful fusion of hearty whole wheat pasta and tender chicken breast bathed in a rich, nutty brown butter sauce blended with creamy Greek yogurt, fresh unsweetened almond milk, and aromatic garlic and herbs. This dish delivers a satisfying flavor profile with a perfect balance of savory and creamy notes, making it an ideal meal for any time of the day.
INGREDIENTS
3 oz Chicken Breast
2 oz Whole Wheat Pasta
1/4 cup Low-Fat Plain Greek Yogurt
1/4 cup Unsweetened Almond Milk
0.5 tbsp Butter
1 tsp Olive Oil
1 Garlic Clove
2 tbsp Fresh Herbs (Parsley & Basil)
Salt & Pepper to taste
PREPARATION
Bring a pot of water to a boil, add a pinch of salt, and cook the whole wheat pasta until al dente. Drain and set aside.
While the pasta is cooking, season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium heat, then add minced garlic and sauté until fragrant.
Add the chicken breast to the skillet and cook for about 5-6 minutes on each side until fully cooked and golden. Once cooked, slice the chicken into strips.
In a small saucepan, melt the butter over medium heat. Let it cook until it turns a light brown and emits a nutty aroma, then remove from heat to prevent burning.
In a bowl, whisk together the Greek yogurt and unsweetened almond milk. Slowly combine this mixture into the brown butter, stirring continuously until a smooth, creamy sauce forms.
Mix in the chopped fresh herbs, and adjust seasoning with salt and pepper as needed.
Toss the cooked pasta in the sauce until well coated, then gently fold in the sliced chicken.
Serve warm, garnished with a sprinkle of additional chopped herbs if desired.