Creamy Lemon Chicken Pasta with Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lemon Chicken Pasta with Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Chicken Pasta with Asparagus

Savor the bright and comforting flavors of tender chicken, al dente whole-wheat pasta, and fresh asparagus tossed in a silky lemon-yogurt sauce with a hint of garlic. This dish masterfully balances creamy richness with a citrus burst, perfect for a satisfying dinner.

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NUTRITION

345kcal
Protein
37.2g
Fat
8.4g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.75 cup cooked Whole Wheat Pasta

0.25 cup Non-fat Greek Yogurt

6 spears Asparagus

1 tsp Olive Oil

2 tbsp Lemon Juice

2 cloves Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a skillet, heat the olive oil over medium heat and cook the chicken for 5-6 minutes per side until golden and cooked through. Remove chicken and let it rest before slicing.

  • 2

    In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Add the asparagus spears cut into 2-inch pieces and cook until just tender, approximately 3-4 minutes.

  • 3

    Stir in the cooked whole wheat pasta and allow it to warm through.

  • 4

    Mix in the non-fat Greek yogurt and lemon juice to create a creamy sauce, stirring gently to combine all the ingredients. Adjust seasoning with additional salt and pepper if needed.

  • 5

    Serve the sliced chicken breast on top of the pasta and asparagus mixture, garnishing with a drizzle of lemon juice if desired.

Creamy Lemon Chicken Pasta with Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lemon Chicken Pasta with Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Chicken Pasta with Asparagus

Savor the bright and comforting flavors of tender chicken, al dente whole-wheat pasta, and fresh asparagus tossed in a silky lemon-yogurt sauce with a hint of garlic. This dish masterfully balances creamy richness with a citrus burst, perfect for a satisfying dinner.

NUTRITION

345kcal
Protein
37.2g
Fat
8.4g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.75 cup cooked Whole Wheat Pasta

0.25 cup Non-fat Greek Yogurt

6 spears Asparagus

1 tsp Olive Oil

2 tbsp Lemon Juice

2 cloves Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a skillet, heat the olive oil over medium heat and cook the chicken for 5-6 minutes per side until golden and cooked through. Remove chicken and let it rest before slicing.

  • 2

    In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Add the asparagus spears cut into 2-inch pieces and cook until just tender, approximately 3-4 minutes.

  • 3

    Stir in the cooked whole wheat pasta and allow it to warm through.

  • 4

    Mix in the non-fat Greek yogurt and lemon juice to create a creamy sauce, stirring gently to combine all the ingredients. Adjust seasoning with additional salt and pepper if needed.

  • 5

    Serve the sliced chicken breast on top of the pasta and asparagus mixture, garnishing with a drizzle of lemon juice if desired.