YOUR SOLIN GENERATED RECIPE
Chicken and Whole Wheat Pasta with Fresh Spinach and Creamy Lemon Garlic Sauce
Savor a vibrant plate of lean chicken breast tossed with hearty whole wheat pasta and fresh spinach, all enveloped in a silky, tangy lemon garlic sauce. This dish brings bright citrus notes and a hint of creamy depth, offering a balanced meal that's as nourishing as it is delicious.
INGREDIENTS
4 ounces Chicken Breast
2 ounces Whole Wheat Pasta
1 cup Fresh Spinach
2 tablespoons Nonfat Greek Yogurt
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
1 clove Garlic
Salt & Pepper (to taste)
PREPARATION
Bring a pot of water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
Season the chicken breast with salt and pepper. In a pan over medium heat, add olive oil and cook the chicken for about 5-6 minutes per side or until fully cooked. Remove from the pan and slice into strips.
In the same pan, lower the heat and add minced garlic. Sauté for about 30 seconds until fragrant.
Add the lemon juice and nonfat Greek yogurt to the pan, stirring to combine with the garlic. Allow the sauce to warm gently for a minute, then adjust seasoning with salt and pepper.
Mix in the cooked pasta and fresh spinach. Toss until the spinach begins to wilt and the pasta is well coated with the creamy lemon garlic sauce.
Plate the pasta mixture and top with sliced chicken. Serve immediately.