YOUR SOLIN GENERATED RECIPE
Creamy Chicken and Roasted Vegetable Pasta
Enjoy a satisfying plate of creamy pasta featuring tender chicken breast and vibrant roasted vegetables tossed in a tangy, light Greek yogurt sauce. This dish balances protein and carbs with a burst of roasted flavors and a smooth, velvety finish, perfect for a wholesome dinner.
INGREDIENTS
4 oz Chicken Breast
2 oz dry Whole Wheat Pasta
1/2 cup Mixed Roasted Vegetables
1/4 cup Plain Nonfat Greek Yogurt
1 clove Garlic
1 tsp Olive Oil
Salt & Pepper to taste
1/2 tsp Italian Seasoning
PREPARATION
Preheat your oven to 400°F. Toss chopped zucchini, bell pepper, and red onion with olive oil, salt, pepper, and Italian seasoning, then spread evenly on a baking sheet.
Roast the vegetables in the oven for 20-25 minutes until tender and slightly charred.
While the vegetables roast, season the chicken breast with salt and pepper. Heat a skillet over medium heat and cook the chicken for about 5-6 minutes on each side until fully cooked. Once done, slice the chicken into strips.
Cook the whole wheat pasta according to package directions until al dente. Drain and set aside.
In the same skillet, add a little olive oil and sauté a minced garlic clove until fragrant.
Combine the cooked pasta, roasted vegetables, and sliced chicken in the skillet. Lower the heat and stir in the Greek yogurt, mixing well to create a creamy sauce. Adjust seasoning with additional salt and pepper if needed.
Serve warm and enjoy your nutritious Creamy Chicken and Roasted Vegetable Pasta.