YOUR SOLIN GENERATED RECIPE
Creamy Garlic Parmesan Chicken Fettuccine
Pan-seared chicken breast and al dente brown rice fettuccine tossed in a velvety garlic-parmesan sauce made with Greek yogurt for a creamy finish.
INGREDIENTS
4.5 oz Chicken breast
1.25 oz Brown rice fettuccine
0.5 tbsp Extra virgin olive oil
2 clove Garlic
0.25 cup Plain Greek yogurt
1 tbsp Grated parmesan cheese
1 cup Fresh baby spinach
2 tbsp Low-sodium chicken broth
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Bring a large pot of salted water to a boil and cook the brown rice fettuccine according to package directions until al dente.
While the pasta cooks, season the chicken breast with half of the sea salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until fully cooked and golden brown.
Remove the chicken from the skillet and let it rest for 3 minutes before slicing into thin strips.
In the same skillet, reduce heat to medium and add the minced garlic, sautéing for 1 minute until fragrant.
Whisk in the chicken broth, scraping up any browned bits from the bottom of the pan.
Remove the skillet from the heat and stir in the Greek yogurt, parmesan cheese, and the remaining salt and pepper until smooth.
Add the cooked fettuccine and fresh baby spinach to the skillet, tossing gently until the spinach is wilted and the pasta is coated in sauce.
Top the pasta with the sliced chicken strips and serve immediately.