YOUR SOLIN GENERATED RECIPE
Spicy Paprika-Garlic Chicken with Creamy Whole Wheat Pasta
Enjoy a vibrant plate of tender chicken infused with smoky paprika and zesty garlic, paired with whole wheat pasta coated in a silky, light creamy sauce. This dish marries a kick of spice with the wholesome comfort of pasta, making it a satisfying and balanced meal perfect for any time of day.
INGREDIENTS
4 oz Chicken Breast
50 g Whole Wheat Pasta
0.5 tsp Olive Oil
2 cloves Garlic
1 tsp Paprika
0.5 tsp Chili Flakes
1 tbsp Low-Fat Cream Cheese
1/4 cup Unsweetened Almond Milk
PREPARATION
Bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, pat the chicken breast dry and season both sides with paprika, chili flakes, and a pinch of salt.
Heat olive oil in a pan over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
Add the seasoned chicken breast to the pan. Cook for about 5-6 minutes on each side or until the chicken reaches an internal temperature of 165°F and has a nice sear.
Once the chicken is cooked, remove it from the pan and let it rest for a couple of minutes, then slice it into strips.
Reduce heat to low and in the same pan, add the low-fat cream cheese and unsweetened almond milk. Stir continuously to create a light and creamy sauce.
Toss the drained whole wheat pasta in the creamy sauce until well coated. Add the sliced chicken on top.
Garnish with a sprinkle of extra paprika or fresh herbs if desired, and serve warm.