YOUR SOLIN GENERATED RECIPE
Chicken Alfredo Fettuccine Pasta
Sautéed chicken breast tossed with whole wheat fettuccine in a velvety Greek yogurt and parmesan sauce, finished with a fragrant dusting of cracked black pepper.
INGREDIENTS
5 oz Chicken breast
1.5 oz Whole wheat fettuccine
1 tsp Extra virgin olive oil
2 tbsp Non-fat Greek yogurt
1 tbsp Grated parmesan cheese
1 clove 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, reserving 2 tablespoons of pasta water before draining.
Season the chicken breast with half of the sea salt and half of the black pepper.
Heat the olive oil in a skillet over medium heat and sauté the chicken until golden brown and cooked through, approximately 5 to 7 minutes per side.
Remove the chicken from the skillet, let it rest for 2 minutes, then slice into thin strips.
In the same skillet, add the minced garlic and cook for 30 seconds until fragrant.
Reduce the heat to low and whisk in the non-fat Greek yogurt, grated parmesan cheese, and the reserved pasta water until a smooth sauce forms.
Toss the cooked fettuccine and sliced chicken strips into the sauce until every strand is evenly coated.
Garnish with chopped fresh parsley and the remaining black pepper before serving immediately.