YOUR SOLIN GENERATED RECIPE
Creamy Lemon Garlic Chicken Fettuccine with Roasted Asparagus
Savor a harmonious blend of tender chicken and lightly dressed whole wheat fettuccine in a luscious creamy lemon garlic sauce, complemented by perfectly roasted asparagus spears. This dish delivers a delightful balance of tang, savory notes, and fresh herb accents for a nourishing meal.
INGREDIENTS
4 oz Chicken Breast
2 oz Whole Wheat Fettuccine Pasta
6 spears Asparagus
2 tbsp Nonfat Greek Yogurt
1 tsp Olive Oil
2 cloves Garlic
1/2 Lemon
1 tbsp Parsley
Salt and Pepper
PREPARATION
Preheat your oven to 425°F. Lightly toss asparagus spears with a drizzle of olive oil, salt, and pepper on a baking sheet, and roast for 10-12 minutes until tender.
Meanwhile, cook the whole wheat fettuccine according to package directions until al dente. Drain and set aside.
Season the chicken breast with salt and pepper. In a non-stick skillet over medium heat, cook the chicken for about 5-6 minutes per side until fully cooked and golden.
Remove the chicken and slice it into strips.
In the same skillet, add minced garlic and cook until fragrant. Squeeze in the juice from half a lemon, then stir in the Greek yogurt to create a creamy sauce. Adjust seasoning with salt and pepper as needed.
Toss the cooked fettuccine in the skillet with the creamy lemon garlic sauce, then gently fold in the sliced chicken.
Plate the pasta with chicken and garnish with freshly chopped parsley. Serve alongside the roasted asparagus for a complete meal.