YOUR SOLIN GENERATED RECIPE
Creamy Chicken and Golden Spaghetti Bake
Tender chicken and whole wheat spaghetti tossed in a velvety Greek yogurt sauce and baked until the parmesan forms a golden, savory crust.
INGREDIENTS
5 oz chicken breast
1 oz whole wheat spaghetti
0.25 cup plain non-fat Greek yogurt
1 tbsp grated parmesan cheese
1 cup fresh spinach
0.5 cup sliced white mushrooms
1 tsp extra virgin olive oil
0.25 cup low-sodium chicken broth
0.25 tsp garlic powder
0.25 tsp onion powder
0.13 tsp sea salt
0.13 tsp black pepper
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 spaghetti until al dente, then drain and set aside.
Dice the chicken breast into bite-sized pieces and season with a pinch of the salt and pepper.
Heat the olive oil in a skillet over medium heat and sauté the chicken until browned and cooked through, about 5-7 minutes.
Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown.
Stir in the fresh spinach and cook just until wilted, then remove the skillet from the heat.
In a small mixing bowl, whisk together the Greek yogurt, chicken broth, garlic powder, onion powder, and the remaining salt and pepper until smooth.
Combine the cooked spaghetti, sautéed chicken, and vegetables in the prepared baking dish.
Pour the yogurt sauce over the mixture and toss gently to ensure everything is evenly coated.
Top with the grated parmesan cheese and bake for 15 minutes, or until the sauce is bubbly and the top is golden brown.