YOUR SOLIN GENERATED RECIPE
Spicy Paprika Chicken with Creamy Whole Wheat Pasta and Sautéed Greens
Savor the zesty warmth of paprika-seasoned chicken paired with hearty whole wheat pasta drenched in a light, creamy Greek yogurt sauce, served alongside vibrant sautéed greens. This dish perfectly balances a kick of spice with the comforting creaminess of the sauce, offering a nutritious and satisfying meal.
INGREDIENTS
6 oz Chicken Breast
2 oz Whole Wheat Pasta (dry)
1/4 cup Plain Nonfat Greek Yogurt
1 cup Fresh Spinach
1 tsp Olive Oil
1 tsp Paprika
Salt & Pepper to taste
1 clove Garlic
PREPARATION
Season the 6 oz chicken breast with salt, pepper, and 1 tsp of paprika.
Heat a non-stick skillet over medium-high heat and add the seasoned chicken. Sauté until golden and thoroughly cooked, about 5-6 minutes per side. Remove and let rest before slicing.
While the chicken cooks, prepare the whole wheat pasta according to package directions until al dente. Drain and set aside.
In the same skillet, add 1 tsp olive oil and sauté 1 clove minced garlic until fragrant. Add 1 cup of fresh spinach and cook until wilted.
Lower the heat and stir in the 1/4 cup plain nonfat Greek yogurt, mixing well to create a light creamy sauce. Season with additional salt and pepper as desired.
Add the cooked pasta to the skillet and toss to combine with the creamy spinach sauce.
Slice the chicken and serve it atop the creamy whole wheat pasta with sautéed greens.