YOUR SOLIN GENERATED RECIPE
Lighter Creamy Chicken Linguine with Roasted Broccoli and Fresh Spinach
Enjoy a refreshed take on creamy chicken pasta with whole wheat linguine, tender grilled chicken, and a medley of roasted broccoli and fresh spinach tossed in a light, tangy Greek yogurt cream sauce. This dish provides the perfect balance of lean protein, vibrant vegetables, and a comforting creamy texture without the heaviness.
INGREDIENTS
3 oz Chicken Breast
2 oz Whole Wheat Linguine (Dry)
1 cup Broccoli
1 cup Fresh Spinach
1/4 cup Nonfat Greek Yogurt
1 tsp Olive Oil
1 clove Garlic
1/2 cup Low Sodium Chicken Broth
Pinch Black Pepper
Pinch Salt
PREPARATION
Preheat your oven to 425°F. Toss the broccoli with olive oil, salt, and black pepper, then spread it on a baking sheet. Roast for 15-20 minutes until edges are slightly crispy.
While the broccoli roasts, bring a pot of water to a boil. Add the whole wheat linguine and cook according to package directions until al dente. Drain and set aside.
Season the chicken breast lightly with salt and pepper. In a skillet over medium heat, add a small drizzle of olive oil and cook the chicken for about 6-7 minutes per side, or until thoroughly cooked. Once done, slice the chicken into strips.
In the same skillet, add a minced garlic clove and sauté until fragrant. Pour in the low sodium chicken broth and let it simmer for a couple of minutes.
Stir in the nonfat Greek yogurt and mix well to create a light, creamy sauce. Add the fresh spinach and let it wilt slightly in the warm sauce.
Combine the cooked linguine with the sauce, then gently fold in the sliced chicken. Adjust seasoning with additional salt and pepper if needed.
Plate the creamy linguine with chicken, and top with the roasted broccoli. Serve warm.