YOUR SOLIN GENERATED RECIPE
Creamy Roasted Asparagus and Tomato Pasta
Tender roasted asparagus and bursting cherry tomatoes tossed with protein-packed chicken and pasta in a velvety, garlic-infused Greek yogurt sauce.
INGREDIENTS
4 oz chicken breast
0.5 cup cooked whole wheat pasta
1 cup asparagus spears
0.5 cup cherry tomatoes
0.25 cup non-fat Greek yogurt
0.5 tbsp extra virgin olive oil
1 tbsp grated parmesan cheese
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 400°F (200°C).
On a parchment-lined baking sheet, toss the asparagus spears and cherry tomatoes with olive oil, sea salt, black pepper, and dried oregano.
Roast the vegetables for 12-15 minutes until the asparagus is tender and the tomatoes have just begun to burst.
While the vegetables roast, grill or pan-sear the chicken breast over medium-high heat until cooked through, then slice into thin strips.
In a large mixing bowl, whisk together the Greek yogurt, minced garlic, and grated parmesan cheese to create the sauce base.
Add the warm cooked pasta, roasted vegetables, and sliced chicken to the bowl.
Toss everything thoroughly until the pasta is coated in a velvety sauce, adding a tablespoon of warm water if needed to reach your desired consistency.