YOUR SOLIN GENERATED RECIPE
Creamy Garlic Chicken Alfredo Pasta
Tender chicken breast sautéed with garlic and tossed in a velvety Greek yogurt Alfredo sauce over hearty brown rice pasta for a silky finish.
INGREDIENTS
2 oz dry brown rice penne
4 oz chicken breast
1 tsp extra virgin olive oil
2 cloves garlic
0.25 cup plain non-fat Greek yogurt
2 tbsp grated parmesan cheese
0.25 cup low-sodium chicken broth
1 cup fresh baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Bring a large pot of salted water to a boil and cook the brown rice penne according to package instructions until al dente.
While the pasta cooks, season the chicken breast on both sides with sea salt, black pepper, and dried oregano.
Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, approximately 5-6 minutes per side.
Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.
Reduce the skillet heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
Whisk in the chicken broth, scraping up any browned bits from the bottom of the pan, then stir in the Greek yogurt and parmesan cheese until the sauce is smooth.
Add the fresh baby spinach to the sauce and stir until it just begins to wilt.
Add the cooked pasta and sliced chicken into the skillet, tossing everything together until the pasta is thoroughly coated in the creamy sauce. Serve immediately.