YOUR SOLIN GENERATED RECIPE
Creamy Garlic Parmesan Chicken Pasta
Sautéed chicken breast and whole wheat penne are folded into a velvety garlic-parmesan yogurt sauce with fresh spinach for a nourishing, protein-packed meal.
INGREDIENTS
4 oz Chicken breast
1 oz Dry whole wheat penne
2 tbsp Grated parmesan cheese
0.25 cup Plain non-fat Greek yogurt
0.5 tbsp Extra virgin olive oil
2 cloves Garlic
1 cup Fresh baby spinach
0.25 cup Low-sodium chicken broth
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Red pepper flakes
PREPARATION
1. Cook the whole wheat penne in a pot of boiling salted water according to package directions, then drain and set aside.
2. Season the chicken breast with sea salt and black pepper on both sides.
3. Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
4. Add the minced garlic to the skillet and sauté for about 1 minute until it becomes fragrant.
5. Pour in the chicken broth to deglaze the skillet, using a wooden spoon to scrape up the flavorful browned bits from the bottom.
6. Add the baby spinach to the pan and stir until it just begins to wilt.
7. Lower the heat and stir in the Greek yogurt, parmesan cheese, and red pepper flakes until the sauce is smooth and creamy.
8. Add the cooked pasta to the skillet, tossing everything together until the noodles are well-coated in the velvety sauce.