YOUR SOLIN GENERATED RECIPE
Creamy Lemon Garlic Chicken Pasta with Roasted Asparagus
Savor a bright, creamy pasta dish featuring tender lemon garlic chicken paired with whole wheat pasta, enveloped in a silky sauce of olive oil, Greek yogurt, and Parmesan. Finished with a pop of roasted asparagus, this dish is as balanced in flavor as it is in nutrients.
INGREDIENTS
4 ounces Chicken Breast
1 cup cooked Whole Wheat Pasta
1/2 tablespoon Olive Oil
2 tablespoons Non-Fat Greek Yogurt
1/4 cup Grated Parmesan Cheese
2 cloves Garlic
1 Lemon (juice and zest)
8 spears Asparagus
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Season the chicken breast with salt and pepper. In a skillet over medium heat, add olive oil and minced garlic, then sear the chicken for 2-3 minutes per side until lightly browned.
Transfer the chicken to a baking dish and finish cooking in the oven for about 12-15 minutes until internal temperature reaches 165°F.
While the chicken is baking, toss asparagus spears with a pinch of salt, pepper, and a drizzle of olive oil. Roast in the oven on a baking sheet for 10-12 minutes until tender.
Cook whole wheat pasta according to package instructions until al dente. Drain and set aside.
In a mixing bowl, combine non-fat Greek yogurt, grated Parmesan cheese, lemon zest, and lemon juice. Season with a bit of salt and pepper. Adjust consistency with a splash of pasta water if needed.
Slice the baked chicken and toss with the cooked pasta. Mix in the creamy sauce ensuring everything is well coated.
Serve the pasta plate with a side of roasted asparagus and enjoy your balanced, flavorful meal.