YOUR SOLIN GENERATED RECIPE
Creamy Baked Chicken Penne with Golden Topping
Tender chicken and whole-grain penne tossed in a velvety Greek yogurt sauce, baked until the savory Parmesan crust turns perfectly golden.
INGREDIENTS
4 oz chicken breast
2 oz whole wheat penne
0.25 cup plain non-fat Greek yogurt
1 tbsp extra virgin olive oil
1 tbsp grated parmesan cheese
1 cup fresh baby spinach
0.25 cup low-sodium chicken broth
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.
Bring a pot of salted water to a boil and cook the whole wheat penne until it reaches an al dente texture, then drain and set aside.
While the pasta cooks, heat the olive oil in a skillet over medium heat and sauté the diced chicken breast until it is cooked through and lightly browned.
Add the minced garlic and fresh baby spinach to the skillet, stirring for 1-2 minutes until the spinach has completely wilted.
In a small mixing bowl, whisk together the Greek yogurt, chicken broth, dried oregano, sea salt, and black pepper until the sauce is smooth.
Combine the cooked penne, chicken, and vegetables in the skillet, pouring the yogurt sauce over the top and tossing until every piece is well-coated.
Transfer the mixture into the prepared baking dish, sprinkle evenly with the grated parmesan cheese, and bake for 15 minutes until the topping is golden and bubbly.