Crispy Pan-Seared Chicken with Creamy Whole Wheat Pasta and Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pan-Seared Chicken with Creamy Whole Wheat Pasta and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Chicken with Creamy Whole Wheat Pasta and Roasted Asparagus

Savor the delightful balance of a crispy, golden pan-seared chicken breast paired with a light, creamy whole wheat pasta and tender roasted asparagus. This dish offers a comforting, well-rounded meal with a satisfying crunch and vibrant flavor notes, perfect for a nourishing dinner.

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NUTRITION

437kcal
Protein
50.2g
Fat
10g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1.5 ounces Whole Wheat Pasta (dry)

1/4 cup Nonfat Greek Yogurt

4 spears Asparagus

1 teaspoon Olive Oil

1 clove Garlic

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a minced garlic clove.

  • 2

    Heat half of the olive oil in a non-stick skillet over medium-high heat. Place the chicken breast in the pan and sear for about 4-5 minutes per side until it develops a crispy, golden crust and is cooked through.

  • 3

    Meanwhile, cook the whole wheat pasta in boiling salted water according to package instructions until al dente. Reserve a small splash of pasta water.

  • 4

    Preheat your oven to 425°F. Toss the asparagus spears with a drizzle of olive oil, salt, and pepper, then arrange them on a baking sheet. Roast in the oven for about 10 minutes until tender and slightly charred.

  • 5

    In a small bowl, stir the nonfat Greek yogurt with a little reserved pasta water to create a light, creamy sauce.

  • 6

    Drain the pasta and combine it with the creamy yogurt sauce. Adjust salt and pepper if necessary.

  • 7

    Slice the pan-seared chicken and serve it atop or alongside the creamy pasta, with the roasted asparagus on the side.

  • 8

    Enjoy your balanced, nutritious meal!

Crispy Pan-Seared Chicken with Creamy Whole Wheat Pasta and Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pan-Seared Chicken with Creamy Whole Wheat Pasta and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Chicken with Creamy Whole Wheat Pasta and Roasted Asparagus

Savor the delightful balance of a crispy, golden pan-seared chicken breast paired with a light, creamy whole wheat pasta and tender roasted asparagus. This dish offers a comforting, well-rounded meal with a satisfying crunch and vibrant flavor notes, perfect for a nourishing dinner.

NUTRITION

437kcal
Protein
50.2g
Fat
10g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1.5 ounces Whole Wheat Pasta (dry)

1/4 cup Nonfat Greek Yogurt

4 spears Asparagus

1 teaspoon Olive Oil

1 clove Garlic

Salt & Black Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a minced garlic clove.

  • 2

    Heat half of the olive oil in a non-stick skillet over medium-high heat. Place the chicken breast in the pan and sear for about 4-5 minutes per side until it develops a crispy, golden crust and is cooked through.

  • 3

    Meanwhile, cook the whole wheat pasta in boiling salted water according to package instructions until al dente. Reserve a small splash of pasta water.

  • 4

    Preheat your oven to 425°F. Toss the asparagus spears with a drizzle of olive oil, salt, and pepper, then arrange them on a baking sheet. Roast in the oven for about 10 minutes until tender and slightly charred.

  • 5

    In a small bowl, stir the nonfat Greek yogurt with a little reserved pasta water to create a light, creamy sauce.

  • 6

    Drain the pasta and combine it with the creamy yogurt sauce. Adjust salt and pepper if necessary.

  • 7

    Slice the pan-seared chicken and serve it atop or alongside the creamy pasta, with the roasted asparagus on the side.

  • 8

    Enjoy your balanced, nutritious meal!