YOUR SOLIN GENERATED RECIPE
Creamy Garlic Chicken Alfredo Pasta
Sautéed chicken and brown rice pasta tossed in a velvety garlic-parmesan sauce made with Greek yogurt for a wholesome, protein-packed twist on a classic comfort dish.
INGREDIENTS
4.5 oz chicken breast
0.75 cup cooked brown rice pasta
1 tsp olive oil
0.25 cup plain non-fat Greek yogurt
1 tbsp grated parmesan cheese
2 cloves garlic
0.25 cup low-sodium chicken broth
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
Prepare the brown rice pasta according to package instructions until al dente, then drain and set aside.
Cut the chicken breast into bite-sized pieces and season evenly with the sea salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 6-8 minutes.
Remove the chicken from the pan and set aside on a plate.
Reduce the heat to medium and add the minced garlic to the same skillet, sautéing for 30 seconds until fragrant.
Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
Turn the heat to low and whisk in the Greek yogurt and parmesan cheese until the sauce is smooth and creamy.
Add the cooked pasta and chicken back into the skillet, tossing gently to coat every strand in the sauce.
Garnish with freshly chopped parsley and serve immediately.