YOUR SOLIN GENERATED RECIPE
Lighter Creamy Garlic Parmesan Chicken Pasta
Enjoy this lighter twist on a creamy garlic parmesan chicken pasta. Tender chicken breast meets whole wheat pasta enveloped in a sumptuous, yet light sauce made with low-fat Greek yogurt, unsweetened almond milk, and a hint of olive oil, garlic, and Parmesan cheese. This dish offers a satisfying balance of protein and flavor perfect for any meal of the day.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup Whole Wheat Pasta, cooked
2 Garlic Cloves
1 teaspoon Olive Oil
2 tablespoons Low-Fat Greek Yogurt
1/4 cup Unsweetened Almond Milk
1 tablespoon Grated Parmesan Cheese
Salt and Pepper to taste
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Season the chicken breast with salt and pepper, then sauté until golden and cooked through, about 5-7 minutes per side. Remove and slice into strips.
In the same skillet, add minced garlic and sauté briefly until fragrant.
Pour in the unsweetened almond milk and add the low-fat Greek yogurt, stirring continuously to form a light creamy sauce.
Mix in the grated Parmesan cheese until melted and combined.
Add the pre-cooked whole wheat pasta to the skillet, tossing well to coat with the sauce.
Return the sliced chicken to the skillet, gently stirring to combine all the flavors.
Adjust seasoning with salt and pepper as needed and serve warm.