YOUR SOLIN GENERATED RECIPE
Creamy Lemon Garlic Chicken Whole Wheat Pasta with Roasted Asparagus
Enjoy this mouthwatering dish featuring tender, juicy chicken smothered in a zesty creamy lemon garlic sauce, perfectly paired with nutty whole wheat pasta and crisp roasted asparagus. A harmonious blend of bright citrus, savory garlic, and fresh herbs brings this meal to life, making it a delicious choice for a satisfying dinner.
INGREDIENTS
4 oz Chicken Breast
2 oz dry Whole Wheat Pasta
1 cup Asparagus (approx 6 spears)
1/4 cup Nonfat Plain Greek Yogurt
1/2 tsp Olive Oil
1 tbsp Lemon Juice
2 cloves Minced Garlic
Salt and Pepper to taste
1 tbsp Fresh Parsley
PREPARATION
Preheat the oven to 400°F. Start by prepping asparagus: toss with olive oil, salt, and pepper, then spread on a baking sheet.
Roast the asparagus in the oven for 10-12 minutes until tender and lightly browned.
Meanwhile, bring a pot of 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 with salt, pepper, and half of the minced garlic. Cook in a non-stick skillet over medium heat for about 5-6 minutes per side, or until the chicken is fully cooked and golden.
Once the chicken is cooked, remove it from the pan and let it rest for a few minutes, then slice it into strips.
In the same skillet, reduce heat and add the remaining garlic, then stir in the lemon juice and nonfat Greek yogurt to create a light, creamy sauce. Warm the sauce gently, ensuring it doesn’t boil to prevent curdling.
Combine the cooked pasta with the sauce, then fold in the sliced chicken.
Plate the pasta and top with roasted asparagus. Garnish with fresh parsley and a squeeze of extra lemon juice if desired before serving.