YOUR SOLIN GENERATED RECIPE
Creamy Garlic Parmesan Chicken with Whole Wheat Pasta and Roasted Asparagus
Savor a deliciously hearty dish featuring tender chicken breast bathed in a luscious creamy garlic parmesan sauce, paired with al dente whole wheat pasta and finished with crisp roasted asparagus. This balanced meal brings together vibrant flavors and textures to satisfy your taste buds while keeping your nutritional goals in mind.
INGREDIENTS
4 ounces Chicken Breast
2 ounces dry Whole Wheat Pasta
0.5 cup Asparagus
1 teaspoon Olive Oil
1 clove Garlic
0.25 cup Low-Fat Milk
1 tablespoon Parmesan Cheese
PREPARATION
Preheat your oven to 400°F for roasting the asparagus.
Season the chicken breast lightly with salt and pepper. In a non-stick skillet over medium heat, add the olive oil and sear the chicken for about 4-5 minutes on each side until golden and nearly cooked through.
While the chicken is cooking, bring a pot of water to boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
Place the asparagus on a baking sheet, drizzle lightly with olive oil, and roast in the preheated oven for approximately 10 minutes until tender-crisp.
In the same skillet used for the chicken, add minced garlic and sauté for about 30 seconds. Pour in the low-fat milk and sprinkle in the Parmesan cheese. Simmer for 2-3 minutes until slightly thickened, stirring frequently.
Slice the cooked chicken breast into strips and combine with the pasta in the skillet with the creamy sauce, stirring until everything is well-coated.
Plate the pasta and chicken mixture, arrange the roasted asparagus on the side, and garnish with additional Parmesan if desired. Serve warm.