YOUR SOLIN GENERATED RECIPE
Lightened Creamy Garlic Parmesan Chicken Pasta
A satisfying twist on a classic creamy chicken pasta, featuring tender chicken breast, whole wheat pasta, and a light garlic Parmesan sauce enriched with a touch of nonfat Greek yogurt. This dish offers balanced protein and a comforting flavor profile that’s perfect for a healthy lunch or dinner.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup cooked Whole Wheat Pasta
2 cloves Garlic
1 teaspoon Olive Oil
1/4 cup Low-Fat Milk
1/4 cup Nonfat Greek Yogurt
2 tablespoons Parmesan Cheese
1/4 cup Low-Sodium Chicken Broth
PREPARATION
Season the chicken breast with salt and pepper. In a non-stick skillet, heat olive oil over medium heat.
Sauté the chicken breast until golden brown on both sides and cooked through, about 5-6 minutes per side depending on thickness. Remove from skillet and slice into strips.
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
Pour in the low-sodium chicken broth and low-fat milk, stirring to deglaze the pan. Allow it to simmer for 1-2 minutes.
Reduce heat to low and whisk in the nonfat Greek yogurt and Parmesan cheese until a smooth, creamy sauce forms.
Add the cooked whole wheat pasta to the skillet, stirring to coat evenly with the sauce. Then, fold in the sliced chicken.
Adjust seasonings with additional salt and pepper if needed, and serve warm.