YOUR SOLIN GENERATED RECIPE
Garlic Parmesan Chicken Alfredo Linguine
Pan-seared chicken breast and whole grain linguine tossed in a silky, garlic-infused Greek yogurt sauce with fresh spinach and aged parmesan.
INGREDIENTS
4 oz Chicken breast
1.5 oz Whole grain linguine
0.25 cup Plain Greek yogurt
2 tbsp Grated parmesan cheese
1 tsp Extra virgin olive oil
2 cloves Garlic
1 cup Fresh baby spinach
0.25 cup Low-sodium chicken broth
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Dried oregano
PREPARATION
Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente. Reserve 2 tablespoons of pasta water before draining.
Season the chicken breast with half of the sea salt, black pepper, and dried oregano.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5-6 minutes per side until golden brown and cooked through. Remove from the pan and slice into thin strips.
In the same skillet, reduce heat to medium and add minced garlic, sautéing for 30 seconds until fragrant.
Whisk in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Lower the heat to low and stir in the Greek yogurt, parmesan cheese, and remaining seasonings until a smooth sauce forms. Do not let the sauce boil to prevent curdling.
Add the cooked linguine and baby spinach to the skillet, tossing gently until the spinach is wilted and the pasta is coated in the velvety sauce.
Top with the sliced chicken and a splash of reserved pasta water if needed to reach your desired consistency.