YOUR SOLIN GENERATED RECIPE
Creamy Garlic Parmesan Spaghetti
Pan-seared chicken and chickpea spaghetti tossed in a velvety garlic-parmesan sauce made with Greek yogurt for a protein-packed, silky finish.
INGREDIENTS
4 oz chicken breast
2 oz chickpea spaghetti
0.25 cup plain non-fat Greek yogurt
2 tbsp grated parmesan cheese
2 cloves garlic
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh parsley
PREPARATION
Bring a large pot of salted water to a boil and cook the chickpea spaghetti according to package instructions, reserving 0.25 cup of the pasta water before draining.
Season the chicken breast evenly with half of the sea salt and black pepper.
Heat the olive oil in a large skillet over medium heat and sear the chicken for 6 to 7 minutes per side until golden brown and cooked through.
Remove the chicken from the skillet and let it rest for 3 minutes before slicing it into thin strips.
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant and lightly softened.
Turn the heat to low and whisk in the Greek yogurt, grated parmesan cheese, and the remaining salt and pepper.
Slowly whisk in the reserved pasta water a tablespoon at a time until the sauce is smooth and reaches a creamy consistency.
Add the cooked spaghetti and sliced chicken back into the skillet, tossing gently to coat every strand in the sauce.
Garnish with finely chopped fresh parsley and serve immediately while hot.