YOUR SOLIN GENERATED RECIPE
Creamy Lemon Chicken Pasta with Fresh Asparagus
Savor a vibrant twist on your regular pasta night with this creamy lemon chicken pasta featuring tender chicken breast, al dente whole wheat pasta, and crisp fresh asparagus. Infused with bright lemon zest and a light, nonfat Greek yogurt sauce, this dish balances flavorful freshness and protein-packed goodness for a wholesome meal.
INGREDIENTS
4 oz Chicken Breast
1 cup Whole Wheat Pasta (cooked)
1 cup Fresh Asparagus
2 tbsp Nonfat Greek Yogurt
1 tsp Olive Oil
1 medium Lemon
1 garlic clove
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. Drain and set aside.
While the pasta cooks, heat olive oil in a skillet over medium heat. Mince the garlic and add to the skillet, sautéing until fragrant.
Cut the chicken breast into bite-sized pieces, season with salt and pepper, and add to the skillet. Cook until the chicken is browned and cooked through, about 5-7 minutes.
Trim the asparagus and cut into 1-2 inch pieces. Add the asparagus to the skillet and sauté for 3-4 minutes until slightly tender but still crisp.
In a small bowl, combine the nonfat Greek yogurt, freshly squeezed lemon juice, and a bit of lemon zest. Stir to blend.
Add the cooked pasta to the skillet and toss with the chicken and asparagus. Remove the pan from heat and stir in the lemon yogurt sauce gently until well coated.
Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired before serving.