YOUR SOLIN GENERATED RECIPE
Creamy Garlic Parmesan Chicken Pasta
Sautéed chicken breast tossed with whole grain pasta in a velvety garlic-parmesan yogurt sauce, finished with wilted spinach for a vibrant, nourishing meal.
INGREDIENTS
4.5 oz Chicken breast
1 oz Whole grain penne
1 tsp Extra virgin olive oil
2 cloves Garlic
2 tbsp Plain Greek yogurt
2 tbsp Grated parmesan cheese
1 cup Baby spinach
2 tbsp Low-sodium chicken broth
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Bring a small pot of salted water to a boil and cook the whole grain penne according to package directions until al dente.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat and add the diced chicken breast seasoned with sea salt and black pepper.
Sauté the chicken for 5-7 minutes until golden brown and cooked through, then add the minced garlic and cook for 30 seconds until fragrant.
Reduce the heat to low and stir in the Greek yogurt, chicken broth, and grated parmesan cheese to create a smooth, creamy sauce base.
Add the fresh baby spinach to the skillet and toss gently until it begins to wilt into the sauce.
Drain the pasta, reserving a splash of pasta water if needed, and add the noodles to the skillet, tossing everything together until perfectly coated and glossy.