YOUR SOLIN GENERATED RECIPE
Creamy Garlic Parmesan Pasta with Roasted Tomatoes
Sautéed chicken and whole wheat pasta tossed in a velvety Greek yogurt sauce with blistered tomatoes and aromatic garlic.
INGREDIENTS
4.5 oz chicken breast
0.5 cup whole wheat penne pasta
1 cup cherry tomatoes
0.5 tbsp olive oil
0.25 cup plain Greek yogurt
1 tbsp parmesan cheese
2 cloves garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
1 tbsp fresh parsley
PREPARATION
Bring a pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.
While pasta cooks, heat the olive oil in a large skillet over medium heat and add the chicken breast pieces seasoned with sea salt and black pepper.
Cook the chicken until golden and cooked through, then remove from the pan and set aside.
In the same skillet, add the cherry tomatoes and minced garlic, sautéing until the tomatoes begin to burst and release their juices.
Lower the heat and stir in the Greek yogurt, parmesan cheese, and dried oregano, adding a splash of pasta water to create a smooth sauce.
Fold the cooked pasta and chicken back into the skillet, tossing until every piece is coated in the creamy sauce.
Garnish with fresh parsley before serving warm.