YOUR SOLIN GENERATED RECIPE
Chicken with Lighter Creamy Garlic Parmesan Pasta
Savor a lighter twist on a classic creamy pasta dish featuring tender, grilled chicken breast paired with whole wheat pasta tossed in a subtle garlic, light cream, and parmesan sauce. Fresh spinach and a hint of olive oil round out this well-balanced dish, making it a satisfying meal that hits the mark for protein and flavor.
INGREDIENTS
4 oz Chicken Breast
1 cup cooked Whole Wheat Pasta
2 tbsp Light Cream
2 cloves Garlic
2 tbsp grated Parmesan Cheese
1 cup Fresh Spinach
1/4 cup Low Sodium Chicken Broth
1 tsp Olive Oil
PREPARATION
Season the chicken breast lightly with salt and pepper. In a skillet over medium heat, warm the olive oil and cook the chicken for about 5-6 minutes per side until fully cooked and golden. Remove from pan and let rest before slicing.
In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
Pour in the low sodium chicken broth and bring to a simmer, allowing it to reduce slightly.
Add the light cream and grated Parmesan cheese, stirring continuously until the sauce becomes smooth.
Toss in the cooked whole wheat pasta and fresh spinach, stirring until the spinach wilts and the pasta is evenly coated.
Combine the sliced chicken with the pasta and sauce, heating through for another minute.
Plate the dish and serve warm, garnished with extra parmesan if desired.