YOUR SOLIN GENERATED RECIPE
Creamy Tomato Basil Pasta
Sautéed chicken breast and chickpea pasta tossed in a velvety tomato basil sauce enriched with tangy Greek yogurt for a satisfying finish.
INGREDIENTS
4 oz chicken breast
2 oz chickpea pasta
0.5 cup tomato puree
0.25 cup plain Greek yogurt
1 tsp olive oil
2 cloves garlic
0.25 cup fresh basil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
0.25 cup yellow onion
PREPARATION
Boil a pot of water and cook the chickpea pasta according to package instructions, reserving a small amount of pasta water before draining.
Season the diced chicken breast evenly with the sea salt, black pepper, and dried oregano.
Heat the olive oil in a large skillet over medium heat and sauté the chicken until golden brown and cooked through.
Add the finely chopped yellow onion and minced garlic to the skillet, cooking for 2-3 minutes until the onion is translucent.
Pour in the tomato puree and simmer the mixture for 3 to 5 minutes to allow the flavors to develop.
Turn off the heat and stir in the plain Greek yogurt and chopped fresh basil until the sauce becomes creamy and uniform.
Fold the cooked pasta into the sauce, adding the reserved pasta water one tablespoon at a time if needed to reach your desired consistency.