YOUR SOLIN GENERATED RECIPE
Lighter Creamy Chicken Alfredo Pasta
Enjoy a lighter twist on a classic creamy chicken alfredo pasta. Tender chicken breast pairs with whole wheat pasta, all enveloped in a velvety sauce made from nonfat Greek yogurt and a hint of Parmesan, finished off with aromatic garlic and a drizzle of olive oil. This satisfying dish delivers a balanced profile of protein and carbs, making it perfect for a wholesome meal any time of day.
INGREDIENTS
4 oz Chicken Breast
2 oz Whole Wheat Pasta (dry)
2 tbsp Nonfat Greek Yogurt
1 tbsp Grated Parmesan Cheese
1 tsp Extra Virgin Olive Oil
2 cloves Garlic
Salt and Black Pepper to taste
PREPARATION
Bring a pot of salted water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.
Season the chicken breast with salt and pepper. In a non-stick skillet, heat the olive oil over medium heat.
Add the chicken breast and cook for about 5-7 minutes on each side until thoroughly cooked and lightly browned. Remove the chicken from the skillet and let it rest before slicing.
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
Lower the heat and stir in the nonfat Greek yogurt and grated Parmesan cheese to create a creamy sauce. Mix until well combined.
Slice the cooked chicken into strips and return it to the skillet with the sauce. Add the drained pasta and gently toss to coat everything evenly.
Taste and adjust seasoning with additional salt and pepper if needed. Serve warm and enjoy your lighter creamy chicken alfredo pasta.