YOUR SOLIN GENERATED RECIPE
Creamy Tomato Basil Pasta
Sautéed chicken and whole grain penne are tossed in a velvety tomato sauce enriched with Greek yogurt and fragrant fresh basil.
INGREDIENTS
4.5 oz boneless skinless chicken breast
2 oz dry whole wheat penne pasta
0.5 cup tomato puree
0.25 cup non-fat Greek yogurt
1 tsp extra virgin olive oil
1 clove garlic
0.25 cup fresh basil leaves
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Bring a large pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.
While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 5-7 minutes.
Mince the garlic and add it to the skillet, cooking for 1 minute until fragrant.
Lower the heat to medium-low and pour in the tomato puree, simmering for 2 minutes.
Remove the skillet from the heat and stir in the Greek yogurt until the sauce is smooth and creamy.
Drain the pasta, reserving a splash of pasta water, and add the noodles to the skillet.
Toss everything together, adding a tablespoon of pasta water if needed to reach your desired consistency.
Fold in the fresh basil leaves and serve immediately.