YOUR SOLIN GENERATED RECIPE
Spicy Pan-Seared Chicken with Creamy Tomato Pasta and Fresh Greens
Enjoy a vibrant, spicy chicken dish paired with a silky, creamy tomato pasta complemented by a fresh bed of greens. This dish features tender, pan-seared chicken enhanced with a kick of red pepper, accompanied by whole wheat pasta enveloped in a light tomato-y sauce made creamier with a dollop of nonfat Greek yogurt. A simple, yet flavorful meal that perfectly balances savory, spicy, and fresh notes.
INGREDIENTS
4 oz Chicken Breast
2 oz Whole Wheat Pasta (dry)
1/2 cup Diced Tomatoes (no salt added)
2 tbsp Nonfat Greek Yogurt
1 cup Baby Spinach
1 tsp Olive Oil
1 clove Garlic, minced
1/2 tsp Red Pepper Flakes
1 tbsp Fresh Basil, chopped
Salt & Pepper, to taste
PREPARATION
Bring a small 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 a pinch of red pepper flakes.
Heat olive oil in a skillet over medium-high heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Place the chicken breast in the skillet and sear for about 4-5 minutes per side, or until fully cooked and lightly charred. Remove chicken from the skillet and let it rest for a few minutes before slicing.
In the same skillet, add the diced tomatoes and a small amount of water if needed. Let simmer for 2-3 minutes to warm through, then stir in the nonfat Greek yogurt to create a creamy sauce.
Toss the cooked pasta into the tomato sauce to coat evenly. Stir in the chopped fresh basil.
Plate the pasta and top with sliced chicken breast. Serve over a bed of baby spinach and sprinkle additional red pepper flakes if desired for extra heat.
Enjoy your spicy, creamy, and fresh dish!