YOUR SOLIN GENERATED RECIPE
Creamy Chicken Penne with Roasted Asparagus and Cherry Tomatoes
Enjoy a hearty yet light dish featuring tender chicken breast and al dente penne pasta enveloped in a velvety, light cream cheese sauce. Roasted asparagus and sweet cherry tomatoes add vibrant color and texture, creating a balanced meal that's both satisfying and nutritious.
INGREDIENTS
4 oz Chicken Breast (113g)
2 oz Whole Wheat Penne (56g dry)
6 spears Asparagus (90g)
0.5 cup Cherry Tomatoes (75g)
2 oz Light Cream Cheese (56g)
1 tsp Olive Oil (4.5g)
1 clove Garlic
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) for roasting the asparagus and cherry tomatoes.
Toss the asparagus and cherry tomatoes with olive oil, salt, and pepper on a baking sheet. Roast in the oven for about 10-12 minutes until tender and slightly charred.
While the vegetables roast, season the chicken breast with salt and pepper. Sauté the chicken in a non-stick skillet over medium-high heat (you can add a minimal amount of oil if needed) until it’s fully cooked, about 5-6 minutes per side. Once cooked, slice it into bite-sized pieces.
Cook the whole wheat penne pasta in a pot of boiling salted water according to package instructions until al dente. Drain the pasta, reserving a little bit of the pasta water.
In the same skillet used for the chicken, add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the light cream cheese, allowing it to melt and combine with the garlic. If needed, add a splash of the reserved pasta water to create a creamy sauce consistency.
Add the cooked penne pasta and sliced chicken into the skillet, stirring to evenly coat with the creamy sauce.
Combine the roasted asparagus and cherry tomatoes with the pasta mixture. Toss gently and adjust seasoning with salt and pepper if necessary.
Serve immediately, enjoying the balance of creamy, tangy, and roasted flavors in every bite.