YOUR SOLIN GENERATED RECIPE
Creamy Garlic Parmesan Pasta with Roasted Tomatoes
Sautéed chicken and whole grain pasta tossed in a velvety Greek yogurt and parmesan sauce, accented by the burst of juicy roasted cherry tomatoes.
INGREDIENTS
5 oz chicken breast
1 oz whole grain pasta
1 cup cherry tomatoes
1 tsp olive oil
0.25 cup plain Greek yogurt
2 tbsp parmesan cheese
3 cloves garlic
1 cup baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp red pepper flakes
PREPARATION
Preheat your oven to 400°F and place the cherry tomatoes on a small baking sheet, roasting for 12-15 minutes until they begin to burst.
Bring a pot of salted water to a boil and cook the whole grain pasta according to package directions until al dente.
While 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 heat and sauté the chicken until golden and cooked through, about 6-8 minutes.
Add the minced garlic and red pepper flakes to the skillet, cooking for 1 minute until fragrant.
Stir in the baby spinach and cook just until wilted, then reduce the heat to low.
In a small bowl, whisk together the Greek yogurt and parmesan cheese with 2 tablespoons of the hot pasta water to create a smooth sauce.
Drain the pasta and add it to the skillet along with the roasted tomatoes and the yogurt sauce.
Toss everything together gently until the pasta is well coated and creamy, then serve immediately.