YOUR SOLIN GENERATED RECIPE
Creamy Lemon-Herb Chicken Pasta with Roasted Asparagus
Savor the delightful balance of zesty lemon and fresh herbs in tender chicken paired with whole wheat pasta, all enveloped in a light, creamy sauce. Roasted asparagus adds a satisfying crunch and a burst of flavor for a meal that's both nourishing and refined.
INGREDIENTS
4 oz Chicken Breast
2 oz Whole Wheat Pasta (dry)
5 Asparagus Spears
1/2 Lemon
2 tbsp Nonfat Greek Yogurt
1 tsp Olive Oil
2 tbsp Fresh Herbs (Parsley & Basil)
1 Garlic Clove
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F. Arrange the asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 10-12 minutes until tender and slightly crisp.
Meanwhile, cook the whole wheat pasta in a large pot of boiling salted water according to package directions until al dente; drain and set aside.
Season the chicken breast with salt and pepper. In a skillet over medium heat, sear the chicken on each side for about 4-5 minutes until cooked through and lightly browned. Remove the chicken from the pan, let it rest for a few minutes, then slice it into strips.
In the same skillet, lower the heat and add minced garlic. Sauté for about 30 seconds until fragrant. Add the juice of half a lemon and stir in the nonfat Greek yogurt to create a light creamy sauce. Mix in the chopped fresh herbs and adjust seasoning with salt and pepper.
Toss the drained pasta in the creamy lemon-herb sauce, then gently fold in the chicken slices.
Serve the pasta alongside the roasted asparagus, garnishing with additional herbs and a sprinkle of lemon zest if desired.