YOUR SOLIN GENERATED RECIPE
Garlic Parmesan Chicken Alfredo Pasta
Pan-seared chicken breast and brown rice pasta tossed in a velvety, garlic-infused Greek yogurt sauce with a sprinkle of sharp parmesan cheese.
INGREDIENTS
4.5 oz chicken breast
2 oz brown rice penne pasta
0.5 tbsp extra virgin olive oil
0.25 cup plain Greek yogurt
2 tbsp parmesan cheese
2 cloves garlic
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh parsley
2 tbsp chicken bone broth
PREPARATION
Bring a large pot of salted water to a boil and cook the brown rice pasta according to package directions until al dente.
While the pasta cooks, season the chicken breast evenly with half of the sea salt and black pepper.
Heat the olive oil in a medium skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden brown and cooked through.
Remove the chicken from the skillet and let it rest for 3 minutes before slicing into thin strips.
Lower the skillet heat to medium and add the minced garlic, sautéing for 1 minute until fragrant.
Whisk the Greek yogurt, parmesan cheese, chicken bone broth, and the remaining salt and pepper into the skillet until a smooth, creamy sauce forms.
Add the cooked pasta and sliced chicken back into the skillet, tossing well to coat every piece in the alfredo sauce.
Garnish with freshly chopped parsley and serve immediately while the sauce is creamy.