YOUR SOLIN GENERATED RECIPE
Creamy Lemon-Herb Chicken Pasta with Roasted Asparagus
Savor a delightful blend of tender chicken breast tossed with whole wheat pasta and a light creamy lemon-herb sauce, accompanied by perfectly roasted asparagus spears. This dish offers a harmonious balance of zesty citrus, fresh herbs, and a touch of creaminess, making it both satisfying and nutritious.
INGREDIENTS
5 oz Chicken Breast
1 cup cooked Whole Wheat Pasta
6 spears Asparagus
1/4 cup Non-Fat Greek Yogurt
1 tsp Olive Oil
1 tbsp Lemon Juice
2 tbsp Fresh Mixed Herbs
1 clove Garlic
PREPARATION
Preheat the oven to 400°F (200°C) for roasting the asparagus.
Season the chicken breast with a pinch of salt, pepper, and half of the chopped mixed herbs.
Heat a non-stick skillet over medium-high heat and lightly oil it with a small portion of the olive oil. Sear the chicken until golden brown on both sides, about 3-4 minutes per side, then cook until fully done. Remove from heat and let rest before slicing.
In the meantime, toss the asparagus spears with the remaining olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for 10-12 minutes until tender.
Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
For the lemon-herb sauce, mix the non-fat Greek yogurt with lemon juice, minced garlic, and the rest of the fresh herbs in a bowl. Adjust seasoning with salt and pepper to taste.
Combine the pasta with the sauce, then top with sliced chicken breast and arrange the roasted asparagus on the side.
Serve warm and enjoy this creamy, tangy, and herbaceous dish.