Creamy Lemon Herb Chicken Pasta with Roasted Asparagus

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

Creamy Lemon Herb Chicken Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chicken Pasta with Roasted Asparagus

Savor a delightful plate of tender chicken breast tossed with whole wheat pasta in a velvety lemon-herb yogurt sauce, perfectly complemented by roasted asparagus. This dish beautifully balances bright, zesty flavors with creamy richness for a satisfying meal.

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NUTRITION

377kcal
Protein
44.9g
Fat
8g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1/4 cup Nonfat Greek Yogurt

6 spears Asparagus

1 tbsp Lemon Juice

1 tsp Olive Oil

1 clove Garlic

2 tbsp Fresh Herbs (Parsley & Basil)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F for the asparagus.

  • 2

    Season the chicken breast with salt, pepper, and minced garlic. Sear it in a lightly oiled pan over medium-high heat until browned on both sides, then finish cooking through either in the pan or in a preheated oven until the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, toss the asparagus spears with olive oil, salt, and pepper. Place on a baking sheet and roast in the oven for about 10-12 minutes until tender.

  • 4

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 5

    In a small bowl, combine nonfat Greek yogurt, lemon juice, chopped fresh herbs, and a pinch of salt and pepper. Stir well to make a creamy sauce.

  • 6

    Slice the cooked chicken into strips and toss with the pasta and creamy lemon herb sauce.

  • 7

    Plate the pasta and chicken, and serve with a side of roasted asparagus. Garnish with additional fresh herbs if desired.

Creamy Lemon Herb Chicken Pasta with Roasted Asparagus

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

Creamy Lemon Herb Chicken Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chicken Pasta with Roasted Asparagus

Savor a delightful plate of tender chicken breast tossed with whole wheat pasta in a velvety lemon-herb yogurt sauce, perfectly complemented by roasted asparagus. This dish beautifully balances bright, zesty flavors with creamy richness for a satisfying meal.

NUTRITION

377kcal
Protein
44.9g
Fat
8g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1/4 cup Nonfat Greek Yogurt

6 spears Asparagus

1 tbsp Lemon Juice

1 tsp Olive Oil

1 clove Garlic

2 tbsp Fresh Herbs (Parsley & Basil)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F for the asparagus.

  • 2

    Season the chicken breast with salt, pepper, and minced garlic. Sear it in a lightly oiled pan over medium-high heat until browned on both sides, then finish cooking through either in the pan or in a preheated oven until the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, toss the asparagus spears with olive oil, salt, and pepper. Place on a baking sheet and roast in the oven for about 10-12 minutes until tender.

  • 4

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 5

    In a small bowl, combine nonfat Greek yogurt, lemon juice, chopped fresh herbs, and a pinch of salt and pepper. Stir well to make a creamy sauce.

  • 6

    Slice the cooked chicken into strips and toss with the pasta and creamy lemon herb sauce.

  • 7

    Plate the pasta and chicken, and serve with a side of roasted asparagus. Garnish with additional fresh herbs if desired.