YOUR SOLIN GENERATED RECIPE
Garlic Parmesan Chicken Alfredo with Fettuccine
Pan-seared chicken breast tossed with fettuccine in a velvety, garlic-infused Greek yogurt sauce and topped with savory parmesan cheese.
INGREDIENTS
4 oz chicken breast
1.5 oz fettuccine pasta
0.25 cup plain Greek yogurt
1.5 tbsp parmesan cheese
0.5 tbsp extra virgin olive oil
2 cloves garlic
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh parsley
PREPARATION
Bring a pot of salted water to a boil and cook the fettuccine according to package directions until al dente.
Reserve one tablespoon of the pasta cooking water before draining the noodles.
Season the chicken breast with sea salt and black pepper on both sides.
Heat olive oil in a skillet over medium-high heat and sear the chicken until golden brown and cooked through.
Remove the chicken from the pan, let it rest for a few minutes, then slice it into thin strips.
In the same skillet, reduce heat to low and sauté the minced garlic for one minute until fragrant.
Whisk together the Greek yogurt, parmesan cheese, and reserved pasta water in a small bowl until smooth.
Add the cooked pasta and yogurt mixture to the skillet, tossing gently over low heat until the sauce coats the noodles.
Top the pasta with the sliced chicken and fresh parsley before serving warm.