YOUR SOLIN GENERATED RECIPE
Creamy Lemon Chicken Pasta with Fresh Asparagus
Savor a light yet satisfying dish featuring tender chicken breast, whole wheat pasta, and crisp fresh asparagus tossed in a creamy, tangy lemon sauce. This dish offers a refreshing burst of citrus balanced by a velvety creaminess, perfect for a nutritious meal any time of day.
INGREDIENTS
4 oz Chicken Breast
1/2 cup Whole Wheat Pasta, cooked
1/2 cup Fresh Asparagus, chopped
1/2 Lemon (juiced)
2 tbsp Low-Fat Cream
1 tsp Olive Oil
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente, then drain and set aside.
Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium heat and add a minced garlic clove, sautéing briefly until fragrant.
Add the chicken breast to the skillet and cook for about 5-6 minutes per side until golden brown and cooked through. Remove from the skillet and slice into strips.
In the same skillet, add the chopped asparagus and sauté for 2-3 minutes until tender yet crisp.
Reduce heat to low and stir in the low-fat cream and the juice of half a lemon. Allow the sauce to warm through, gently scraping up any browned bits from the pan.
Return the sliced chicken to the skillet, then add the cooked pasta. Toss everything together until well coated in the creamy lemon sauce.
Adjust seasoning with additional salt and pepper if needed, and serve warm.