YOUR SOLIN GENERATED RECIPE
Chicken Alfredo Pasta with Sun-Dried Tomatoes
Pan-seared chicken and brown rice pasta tossed in a creamy, garlic-infused Greek yogurt sauce featuring tangy sun-dried tomatoes and fresh spinach.
INGREDIENTS
4.5 oz Chicken breast
2 oz Brown rice penne pasta
0.25 cup Plain Greek yogurt
1 tbsp Parmesan cheese
2 tbsp Sun-dried tomatoes
1 cup Baby spinach
1 clove Garlic
1 tsp Olive oil
0.5 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Dried oregano
PREPARATION
Cook the brown rice penne in a pot of boiling salted water according to package directions until al dente, reserving 0.25 cup 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 and sear the chicken until golden and cooked through, then remove from the pan and slice into thin strips.
In the same skillet, add the minced garlic and chopped sun-dried tomatoes, sautéing for 1 minute until fragrant.
Stir in the baby spinach and cook until just wilted, then reduce the heat to low.
In a small bowl, whisk together the Greek yogurt, parmesan cheese, and the remaining seasonings with the reserved pasta water until smooth.
Add the cooked pasta and sliced chicken back to the skillet, pour the yogurt sauce over the top, and toss gently until the sauce is creamy and every noodle is evenly coated.