YOUR SOLIN GENERATED RECIPE
Garlic Parmesan Chicken Alfredo Pasta
Sautéed chicken breast and whole grain pasta tossed in a creamy, garlic-infused Greek yogurt sauce with a sprinkle of sharp Parmesan cheese.
INGREDIENTS
4.5 ounce chicken breast
0.75 cup whole grain penne
1 teaspoon olive oil
2 clove garlic
0.25 cup plain non-fat Greek yogurt
1 tablespoon parmesan cheese
1 cup fresh baby spinach
0.25 teaspoon sea salt
0.25 teaspoon black pepper
0.25 teaspoon dried oregano
PREPARATION
Cook the whole grain penne in boiling salted water according to package directions until al dente, reserving a splash of pasta water.
Season the chicken breast pieces with sea salt, black pepper, and dried oregano.
Heat olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
Reduce heat to medium, add the minced garlic and baby spinach, and sauté until the garlic is fragrant and the spinach has wilted.
In a small bowl, whisk the Greek yogurt with a tablespoon of the warm pasta water to create a smooth consistency.
Add the cooked pasta and the yogurt mixture to the skillet, tossing everything together until the pasta is coated in a creamy sauce.
Remove from heat and stir in the Parmesan cheese before serving.