YOUR SOLIN GENERATED RECIPE
Creamy Garlic Herb Chicken Pasta with Spinach and Roasted Tomatoes
Savor a delicious fusion of tender chicken, whole wheat pasta, fresh spinach, and sweet roasted tomatoes all enveloped in a creamy, garlic herb sauce made with non-fat Greek yogurt. This balanced dish offers bright herbal notes, a satisfying texture, and a harmonious medley of flavors perfect for a wholesome dinner.
INGREDIENTS
4 ounces Chicken Breast
2 ounces Whole Wheat Spaghetti (dry)
2 cups Fresh Spinach
1 cup Cherry Tomatoes
1/3 cup Non-Fat Greek Yogurt
1 teaspoon Olive Oil
2 cloves Garlic
1 teaspoon Mixed Dried Herbs
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F. Toss the cherry tomatoes with a pinch of salt, black pepper, and a drizzle of olive oil, then spread them on a baking sheet. Roast for 10-12 minutes until they start to soften and burst.
Meanwhile, cook the whole wheat spaghetti according to package directions until al dente. Drain and set aside.
Season the chicken breast with salt, pepper, and half of the dried herbs. In a skillet over medium heat, add a teaspoon of olive oil and mince the garlic. Sauté the garlic until fragrant, then add the chicken. Cook for about 5-6 minutes per side or until the chicken is cooked through.
Once the chicken is done, remove it from the skillet and slice it into bite-sized pieces. Keep the skillet on low heat and add the non-fat Greek yogurt along with the remaining dried herbs, stirring to combine with the garlic-infused oil.
Add the cooked pasta, fresh spinach, and roasted tomatoes into the skillet. Toss gently until the spinach wilts slightly and all ingredients are well combined with the creamy garlic herb sauce.
Season the dish with additional salt and pepper if needed, then serve immediately.