YOUR SOLIN GENERATED RECIPE
Creamy Garlic Parmesan Chicken with Whole Wheat Pasta and Roasted Asparagus
Enjoy a balanced plate featuring tender chicken breast smothered in a creamy garlic Parmesan sauce, paired with nutty whole wheat pasta and crispy roasted asparagus. This dish offers a delightful mix of savory flavors and textures perfect for a satisfying dinner.
INGREDIENTS
4 ounces Chicken Breast
0.67 cup Whole Wheat Pasta (cooked)
1 cup Asparagus
1 tablespoon Parmesan Cheese
0.25 cup Unsweetened Almond Milk
1 teaspoon Olive Oil
2 cloves Garlic
0.25 cup Low-Sodium Chicken Broth
Pinch Black Pepper
Pinch Salt
PREPARATION
Preheat your oven to 400°F.
Toss the asparagus with olive oil, a pinch of salt, and black pepper, and place on a baking sheet. Roast in the preheated oven for 12-15 minutes until tender and slightly crisp.
Season the chicken breast with salt and pepper. In a skillet over medium-high heat, sear the chicken on both sides until golden (about 3-4 minutes per side) until nearly cooked through.
Reduce heat to medium and add minced garlic to the skillet, stirring for about 30 seconds until fragrant.
Pour in the low-sodium chicken broth and unsweetened almond milk, stirring to combine. Allow the mixture to simmer for 3-4 minutes so the sauce starts to thicken, and the chicken finishes cooking.
Sprinkle in the grated Parmesan cheese, stirring to create a creamy sauce coating the chicken.
In a separate pot, heat the pre-cooked whole wheat pasta if needed, or mix it directly into the skillet to combine flavors.
Slice the chicken breast and serve it over the pasta with a side of roasted asparagus. Enjoy your balanced, savory meal!