YOUR SOLIN GENERATED RECIPE
Creamy Lemon Garlic Chicken Pasta with Fresh Spinach
A vibrant and refreshing dish featuring tender chicken breast sautéed with garlic and zested with lemon, tossed with whole-wheat pasta and fresh spinach. The dish is lightly finished with a creamy nonfat Greek yogurt sauce that balances tang with a hint of richness, perfect for a wholesome meal at any time.
INGREDIENTS
3 oz Chicken Breast
1 oz dry Whole-Wheat Pasta
1 cup Fresh Spinach
1/4 cup Nonfat Greek Yogurt
1 tsp Olive Oil
1/2 Lemon (juiced)
1 clove Garlic
PREPARATION
Bring a pot of water to a boil and cook the whole-wheat pasta according to package instructions until al dente. Drain and set aside.
Season the chicken breast lightly with salt and pepper. In a non-stick skillet, heat the olive oil over medium heat and add the chicken. Sauté until browned and cooked through, about 5-6 minutes per side. Remove chicken from the skillet and let it rest, then slice into strips.
In the same skillet, add the minced garlic and lightly sauté until fragrant, being careful not to burn.
Add the fresh spinach to the skillet and sauté it until just wilted.
Reduce the heat to low and stir in the nonfat Greek yogurt along with the lemon juice, mixing until the sauce becomes smooth and creamy.
Return the sliced chicken to the skillet along with the cooked pasta, tossing gently to ensure everything is nicely coated in the creamy sauce.
Adjust salt and pepper to taste, and serve warm.