Creamy Lemon Garlic Chicken Pasta with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lemon Garlic Chicken Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Garlic Chicken Pasta with Roasted Asparagus

Savor the delightful balance of tangy lemon and rich garlic flavors in this creamy chicken pasta, perfectly paired with oven-roasted asparagus for a crisp, fresh finish. This dish seamlessly blends lean protein with whole grains and vibrant veggies, creating a satisfying meal that’s as nourishing as it is delicious.

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NUTRITION

327kcal
Protein
36.0g
Fat
7.9g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (85g)

1 oz Whole Wheat Pasta (28g, dry)

1 serving Asparagus (90g)

2 tbsp Light Greek Yogurt (30g)

1 tbsp Lemon Juice (15g)

1 clove Garlic (3g)

1 tsp Olive Oil (5g)

1/4 cup Low-Sodium Chicken Broth (60g)

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PREPARATION

  • 1

    Preheat the oven to 400°F for roasting the asparagus.

  • 2

    Season the chicken breast lightly with salt and pepper. In a non-stick skillet, heat the olive oil over medium heat and sauté the chicken for about 5-6 minutes on each side until fully cooked and lightly golden. Remove from heat and slice into strips.

  • 3

    While the chicken cooks, toss the asparagus with a pinch of salt and a drizzle of olive oil, and roast on a baking sheet for 10-12 minutes until tender and slightly crispy.

  • 4

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 5

    In a small bowl, combine the light Greek yogurt, lemon juice, and minced garlic to form a creamy sauce.

  • 6

    Warm the chicken broth in a pan and add it to the yogurt mixture gradually, stirring to smooth out the sauce.

  • 7

    Mix the pasta, sliced chicken, and roasted asparagus with the creamy lemon garlic sauce until well coated.

  • 8

    Adjust seasonings as needed and serve warm.

Creamy Lemon Garlic Chicken Pasta with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lemon Garlic Chicken Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Garlic Chicken Pasta with Roasted Asparagus

Savor the delightful balance of tangy lemon and rich garlic flavors in this creamy chicken pasta, perfectly paired with oven-roasted asparagus for a crisp, fresh finish. This dish seamlessly blends lean protein with whole grains and vibrant veggies, creating a satisfying meal that’s as nourishing as it is delicious.

NUTRITION

327kcal
Protein
36.0g
Fat
7.9g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (85g)

1 oz Whole Wheat Pasta (28g, dry)

1 serving Asparagus (90g)

2 tbsp Light Greek Yogurt (30g)

1 tbsp Lemon Juice (15g)

1 clove Garlic (3g)

1 tsp Olive Oil (5g)

1/4 cup Low-Sodium Chicken Broth (60g)

PREPARATION

  • 1

    Preheat the oven to 400°F for roasting the asparagus.

  • 2

    Season the chicken breast lightly with salt and pepper. In a non-stick skillet, heat the olive oil over medium heat and sauté the chicken for about 5-6 minutes on each side until fully cooked and lightly golden. Remove from heat and slice into strips.

  • 3

    While the chicken cooks, toss the asparagus with a pinch of salt and a drizzle of olive oil, and roast on a baking sheet for 10-12 minutes until tender and slightly crispy.

  • 4

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 5

    In a small bowl, combine the light Greek yogurt, lemon juice, and minced garlic to form a creamy sauce.

  • 6

    Warm the chicken broth in a pan and add it to the yogurt mixture gradually, stirring to smooth out the sauce.

  • 7

    Mix the pasta, sliced chicken, and roasted asparagus with the creamy lemon garlic sauce until well coated.

  • 8

    Adjust seasonings as needed and serve warm.