YOUR SOLIN GENERATED RECIPE
Creamy Lemon Herb Chicken Pasta with Spinach
Savor the delightful blend of tender chicken, al dente whole wheat pasta, and vibrant baby spinach tossed in a creamy lemon herb sauce. Bursting with fresh flavors from zesty lemon, garlic, and a medley of herbs, this dish is both satisfying and light enough for a balanced meal any time of day.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup dry Whole Wheat Pasta
1 cup Baby Spinach
2 tablespoons Light Cream
1/2 Lemon (juiced and zested)
1 clove Garlic
1/4 cup chopped Fresh Mixed Herbs
1 teaspoon Olive Oil
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.
Season the chicken breast lightly with salt and pepper. In a skillet, heat the olive oil over medium heat and cook the chicken for about 5-6 minutes per side until golden and cooked through. Remove from the skillet and slice into strips.
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Stir in the light cream and lemon juice, allowing the mixture to warm through. Add lemon zest and chopped herbs, stirring to combine.
Add the cooked pasta and baby spinach to the skillet. Toss everything together over low heat until the spinach wilts and the pasta is evenly coated in the creamy sauce.
Gently fold in the sliced chicken. Taste and adjust seasoning with salt and pepper as needed, then serve warm.