YOUR SOLIN GENERATED RECIPE
Lemon-Herb Chicken Pasta with Roasted Asparagus
Savor the zesty blend of lemon and fresh herbs with tender chicken and whole wheat pasta, complemented by crisp roasted asparagus. This dish offers a refreshing, light feel perfect for a balanced dinner that doesn't skimp on flavor.
INGREDIENTS
3 oz Chicken Breast
1 cup Whole Wheat Pasta (cooked)
6 spears Asparagus
1 tsp Olive Oil
2 tbsp Lemon Juice
1 clove Garlic
1 tsp Mixed Fresh Herbs (Thyme & Rosemary)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Place the asparagus on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast in the oven for about 10-12 minutes until tender.
While the asparagus roasts, season the chicken breast with salt, pepper, and a pinch of the mixed herbs.
Heat a non-stick skillet over medium heat and cook the chicken breast for about 5-6 minutes per side until fully cooked. Remove from the heat and slice into strips.
In a large bowl, combine the cooked whole wheat pasta with lemon juice, minced garlic, and the remaining fresh herbs.
Toss the pasta with the sliced chicken, and gently fold in the roasted asparagus.
Adjust seasoning with additional salt and pepper if desired, and serve warm.