YOUR SOLIN GENERATED RECIPE
Creamy Chipotle Chicken Pasta with Sautéed Spinach
Enjoy a vibrant dish combining tender chicken infused with smoky chipotle, tossed with whole wheat pasta in a light creamy sauce, and complemented by garlicky sautéed spinach. Each bite is a balance of spicy warmth and fresh greens, perfect for a balanced dinner.
INGREDIENTS
3 oz Chicken Breast
1 cup cooked Whole Wheat Pasta
2 tbsp Nonfat Greek Yogurt
1 piece Chipotle Pepper in Adobo (approx. 10g)
1 tsp Olive Oil
1 cup Fresh Spinach (raw)
1 clove Garlic
PREPARATION
Bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions. Drain and set aside.
Season the chicken breast lightly with salt and pepper. In a skillet over medium heat, cook the chicken for about 5-6 minutes per side until fully cooked and golden brown. Once cooled, slice the chicken into bite-sized pieces.
In a small bowl, mix the nonfat Greek yogurt with the finely chopped chipotle pepper; adjust the amount to your preferred spice level.
In another skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant. Add the fresh spinach and cook until just wilted, about 2 minutes.
Combine the cooked pasta, sliced chicken, and creamy chipotle mixture in a serving bowl. Gently toss to integrate the flavors.
Top the dish with the sautéed spinach and serve immediately.