YOUR SOLIN GENERATED RECIPE
Creamy Garlic Parmesan Chicken Pasta
Pan-seared chicken breast and tender whole-grain pasta tossed in a velvety, garlic-infused Greek yogurt sauce with vibrant baby spinach.
INGREDIENTS
4 oz chicken breast
2 oz whole grain penne
1.5 tsp extra virgin olive oil
2 cloves garlic
1 cup baby spinach
2 tbsp plain non-fat Greek yogurt
1 tbsp grated parmesan cheese
2 tbsp low-sodium chicken broth
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Bring a large pot of salted water to a boil and cook the whole grain penne according to package directions until al dente.
While the pasta cooks, season the chicken breast evenly with sea salt, black pepper, and dried oregano.
Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through.
Remove the chicken from the skillet and let it rest for 3 minutes before slicing into thin strips.
In the same skillet, reduce the heat to medium and sauté the minced garlic for 1 minute until fragrant, then add the baby spinach and cook until just wilted.
In a small bowl, whisk together the Greek yogurt, chicken broth, and grated parmesan until the mixture is smooth.
Drain the pasta, reserving 1 tablespoon of the cooking water, then add the pasta and the yogurt mixture to the skillet with the spinach.
Toss everything together over low heat until the sauce is creamy and coats the pasta, adding the reserved water if needed to loosen the sauce.
Top the pasta with the sliced chicken and serve immediately while hot.