YOUR SOLIN GENERATED RECIPE
Creamy Lemon Garlic Chicken Pasta with Roasted Asparagus
Enjoy a vibrant blend of tender chicken, whole wheat pasta, and crisp roasted asparagus tossed in a luscious creamy lemon garlic sauce. This dish boasts a refreshing tang from lemon, a savory touch from garlic, and a light creaminess from Greek yogurt, creating a balanced meal that's as delightful to look at as it is to savor.
INGREDIENTS
4 oz Chicken Breast
1 cup Whole Wheat Pasta (cooked)
4 tbsp Non-Fat Greek Yogurt
1 cup Asparagus (chopped)
1 tsp Olive Oil
2 cloves Garlic
1 tbsp Lemon Juice
Salt and Pepper
PREPARATION
Preheat your oven to 400°F for roasting the asparagus.
Season the chicken breast with salt and pepper. In a skillet over medium heat, add a little olive oil and sear the chicken for 4-5 minutes on each side until golden, then reduce heat and cook until fully cooked. Remove and slice into strips.
Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
Chop the asparagus into bite-sized pieces. Toss with olive oil, salt, and pepper, and spread on a baking tray. Roast in the preheated oven for 10-12 minutes until tender.
In the skillet, add minced garlic and sauté until fragrant (about 1 minute). Lower the heat and stir in non-fat Greek yogurt and lemon juice to create a creamy lemon garlic sauce. Let the sauce warm slightly without boiling.
Combine the cooked pasta, sliced chicken, roasted asparagus, and the sauce in a large bowl. Toss gently until everything is well mixed and evenly coated.
Season with extra salt and pepper if needed, and serve immediately.