YOUR SOLIN GENERATED RECIPE
Creamy Garlic Herb Chicken Pasta with Roasted Vegetables
Savor a hearty dish featuring tender chicken breast nestled on a bed of whole wheat pasta, draped in a creamy garlic herb sauce with low-fat Greek yogurt, and complemented by a medley of roasted vegetables. This comforting yet vibrant meal delivers both flavor and nutrition in every bite.
INGREDIENTS
4 oz Chicken Breast
2 oz Whole Wheat Pasta
1/4 cup Low-Fat Greek Yogurt
1 tsp Olive Oil
2 cloves Garlic
2 Tbsp Fresh Mixed Herbs
1/2 cup Cherry Tomatoes
1 cup Broccoli
PREPARATION
Preheat the oven to 400°F. Toss the broccoli and cherry tomatoes lightly with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet and roast for about 15-20 minutes until tender and slightly charred.
Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
Season the chicken breast with salt, pepper, and a sprinkle of the fresh mixed herbs. Heat a non-stick skillet over medium heat and sear the chicken in a teaspoon of olive oil until both sides are golden and the chicken is cooked through, about 4-5 minutes per side. Remove from the skillet and slice into strips.
In the same skillet, add minced garlic and sauté until fragrant. Lower the heat and stir in the low-fat Greek yogurt along with the remaining fresh herbs to create a creamy sauce. Adjust seasoning with salt and pepper.
Combine the cooked pasta, sliced chicken, and roasted vegetables in a large bowl. Drizzle the garlic herb sauce over the top and gently toss to coat evenly.
Serve warm and enjoy a balanced meal that's rich in flavor and nutrition.