YOUR SOLIN GENERATED RECIPE
Creamy Lemon Garlic Chicken with Whole Wheat Pasta and Fresh Spinach
Savor the delightful union of tender chicken breast and al dente whole wheat pasta, swirled in a tangy, creamy lemon garlic sauce and mixed with fresh, vibrant spinach. This dish balances zesty citrus notes with rich creaminess and a hint of garlic, making it a comforting yet health-conscious meal.
INGREDIENTS
4 oz Chicken Breast
2 oz Whole Wheat Pasta
1 cup Fresh Spinach
1/4 cup Nonfat Greek Yogurt
1 tsp Olive Oil
1 tbsp Lemon Juice
1 clove Garlic
1/4 cup Low-Sodium Chicken Broth
PREPARATION
Begin by cooking the whole wheat pasta in salted boiling water according to package instructions until al dente; drain and set aside.
While the pasta is cooking, season the chicken breast with salt and pepper.
In a skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant, about 30 seconds.
Add the chicken breast to the skillet and cook for 5-6 minutes on each side or until thoroughly cooked and golden.
Remove the chicken from the skillet and slice it into strips.
In the same skillet, add the low-sodium chicken broth and lemon juice, allowing it to simmer for a minute to deglaze the pan.
Stir in the nonfat Greek yogurt to create a creamy sauce, mixing well to combine all the flavors.
Add the cooked pasta and fresh spinach to the skillet, tossing gently to coat the ingredients evenly with the sauce and allowing the spinach to wilt slightly.
Return the sliced chicken to the skillet, mixing everything together until the chicken is warmed through.
Plate the dish and serve immediately, enjoying the harmonious blend of creamy, tangy, and savory notes.