YOUR SOLIN GENERATED RECIPE
Seared Chicken Breast with Creamy Garlic Pasta and Sautéed Bell Peppers
Enjoy a delightful dinner featuring perfectly seared chicken breast paired with a silky, creamy garlic pasta. This dish is elevated by the sweet crunch of sautéed bell peppers and onions, lightly infused with garlic and finished with a sprinkle of Parmesan cheese. The harmonious blend of flavors and textures makes for a satisfying and nourishing meal.
INGREDIENTS
6 oz Chicken Breast
2 oz dry Whole Wheat Pasta
1 medium Bell Pepper
1/2 medium Onion
2 cloves Garlic
1/4 cup Low-Fat Milk
1 tbsp Flour
1 tsp Olive Oil
1/4 cup Grated Parmesan Cheese
PREPARATION
Bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
Pat the chicken breast dry and season lightly with salt and pepper. Heat a non-stick skillet over medium-high heat and sear the chicken breast for about 5-6 minutes on each side until fully cooked and golden on the outside. Remove and let rest before slicing.
While the chicken is cooking, heat a separate pan over medium heat with the olive oil. Add the sliced onion and sauté until softened, then add minced garlic and sliced bell pepper. Sauté for an additional 3-4 minutes until the vegetables are tender but still retain some crunch.
In the same pan with the vegetables, lower the heat and sprinkle the flour. Stir continuously for about 1 minute to cook off the raw flour taste. Gradually whisk in the low-fat milk to create a smooth sauce. Allow the sauce to thicken slightly, then add the cooked pasta and toss to combine.
Fold in the grated Parmesan cheese into the creamy pasta until well incorporated.
Slice the seared chicken breast and serve it atop or alongside the creamy garlic pasta and sautéed bell peppers. Enjoy your balanced, flavorful dinner!