YOUR SOLIN GENERATED RECIPE
Creamy Zesty Lemon Pasta with Roasted Asparagus
Pan-seared chicken and roasted asparagus tossed with chickpea pasta in a bright, velvety Greek yogurt lemon sauce that feels incredibly indulgent.
INGREDIENTS
4 oz chicken breast
2 oz chickpea pasta
1 cup asparagus
0.25 cup plain Greek yogurt
2 tsp olive oil
1 tbsp lemon juice
1 tsp lemon zest
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp red pepper flakes
PREPARATION
Preheat your oven to 400°F and toss the asparagus with half of the olive oil, sea salt, and black pepper on a parchment-lined baking sheet; roast for 12 minutes until tender.
Cook the chickpea pasta in a pot of boiling salted water according to the package directions, ensuring you reserve 0.25 cup of the starchy pasta water before draining.
Season the chicken breast with the remaining sea salt and black pepper, then pan-sear in a skillet with the rest of the olive oil over medium-high heat until golden and cooked through.
In a small mixing bowl, whisk together the plain Greek yogurt, lemon juice, lemon zest, minced garlic, red pepper flakes, and the reserved pasta water to create a smooth, creamy sauce.
Slice the cooked chicken into bite-sized pieces and toss with the pasta, roasted asparagus, and the lemon-yogurt sauce until everything is beautifully coated and warm.