YOUR SOLIN GENERATED RECIPE
Lighter Creamy Garlic Chicken with Whole Wheat Fettuccine
Enjoy a lighter twist on a classic creamy garlic chicken dish paired with whole wheat fettuccine. Tender, seasoned chicken meets a velvety, garlic-infused sauce accented by a touch of Greek yogurt and savory chicken broth, all tossed with wholesome pasta. This dish brings together vibrant flavors and satisfying textures for a balanced, nutrient-packed meal.
INGREDIENTS
5 oz Chicken Breast
2 oz Whole Wheat Fettuccine
2 cloves Garlic
1 tsp Olive Oil
1/4 cup Low Sodium Chicken Broth
2 tbsp Plain Nonfat Greek Yogurt
Salt & Pepper to taste
1 tbsp Fresh Parsley (optional)
PREPARATION
Bring a pot of water to a boil and cook the whole wheat fettuccine according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken for about 5-6 minutes per side until golden and cooked through. Remove from pan and let rest before slicing.
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
Deglaze the pan with the low sodium chicken broth, scraping any brown bits off the bottom. Allow the broth to simmer for a minute.
Reduce the heat to low and stir in the plain nonfat Greek yogurt, mixing well to create a creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water.
Add the cooked fettuccine to the skillet and toss to coat in the creamy garlic sauce.
Slice the chicken breast into strips and arrange over the pasta. Garnish with freshly chopped parsley if desired. Serve warm.