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

Enjoy a balanced, comforting plate featuring tender chicken breast mingled with whole wheat pasta in a light, tangy lemon garlic cream sauce, paired with crisp roasted asparagus. This dish delivers a pleasing mix of savory flavors and a satisfying texture, ideal for a hearty yet healthy meal.

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NUTRITION

380kcal
Protein
45.1g
Fat
10.2g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1 cup Asparagus

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 Garlic Clove

1 tbsp Lemon Juice

1/4 cup Chicken Broth (low sodium)

Salt, Pepper & Parsley to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F. Toss asparagus with olive oil, a pinch of salt, and pepper. Spread on a baking sheet and roast for 10-12 minutes until tender.

  • 2

    Meanwhile, season the chicken breast with salt, pepper, and a sprinkle of parsley. In a skillet over medium heat, sear the chicken for about 4-5 minutes per side until cooked through. Remove from heat and slice into strips.

  • 3

    In the same skillet, add minced garlic and sauté briefly until fragrant. Add chicken broth and lemon juice, letting it simmer for a minute.

  • 4

    Stir in nonfat Greek yogurt to create a creamy sauce. Add the cooked whole wheat pasta and toss to coat evenly in the sauce.

  • 5

    Mix in the sliced chicken and roasted asparagus. Adjust seasoning with salt and pepper, garnish with fresh parsley if desired, and serve immediately.

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

Enjoy a balanced, comforting plate featuring tender chicken breast mingled with whole wheat pasta in a light, tangy lemon garlic cream sauce, paired with crisp roasted asparagus. This dish delivers a pleasing mix of savory flavors and a satisfying texture, ideal for a hearty yet healthy meal.

NUTRITION

380kcal
Protein
45.1g
Fat
10.2g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1 cup Asparagus

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 Garlic Clove

1 tbsp Lemon Juice

1/4 cup Chicken Broth (low sodium)

Salt, Pepper & Parsley to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss asparagus with olive oil, a pinch of salt, and pepper. Spread on a baking sheet and roast for 10-12 minutes until tender.

  • 2

    Meanwhile, season the chicken breast with salt, pepper, and a sprinkle of parsley. In a skillet over medium heat, sear the chicken for about 4-5 minutes per side until cooked through. Remove from heat and slice into strips.

  • 3

    In the same skillet, add minced garlic and sauté briefly until fragrant. Add chicken broth and lemon juice, letting it simmer for a minute.

  • 4

    Stir in nonfat Greek yogurt to create a creamy sauce. Add the cooked whole wheat pasta and toss to coat evenly in the sauce.

  • 5

    Mix in the sliced chicken and roasted asparagus. Adjust seasoning with salt and pepper, garnish with fresh parsley if desired, and serve immediately.