YOUR SOLIN GENERATED RECIPE
Lightened Up Creamy Chicken Alfredo Pasta
Enjoy a delicious, light twist on the classic Alfredo pasta with tender chicken, whole wheat pasta, and a creamy sauce enhanced by nonfat Greek yogurt and a burst of fresh spinach. This dish is a perfect balance of protein and whole grains in a rich but light flavor profile.
INGREDIENTS
4 ounces Chicken Breast
2 ounces Whole Wheat Pasta (dry)
1/2 cup Nonfat Greek Yogurt
1 cup Fresh Spinach
1 teaspoon Olive Oil
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Cook the whole wheat pasta according to package instructions until al dente, then drain and set aside.
Season the chicken breast with salt and pepper. In a non-stick skillet, heat olive oil over medium heat and add the garlic, sautéing for about 30 seconds until fragrant.
Add the chicken breast to the skillet and cook for about 6-7 minutes per side until fully cooked and golden. Remove the chicken and let it rest.
In the same skillet, lower the heat and stir in the nonfat Greek yogurt to create a creamy sauce. Add in the fresh spinach and cook until it wilts slightly.
Slice the chicken into strips and return it to the skillet along with the drained pasta. Toss everything together until well combined and heated through.
Adjust seasoning with additional salt and pepper if needed, then serve immediately.