YOUR SOLIN GENERATED RECIPE
Chicken Alfredo Fettuccine Pasta
Pan-seared chicken breast strips tossed with a lightened alfredo sauce and whole wheat fettuccine, creating a velvety texture that satisfies without the heavy cream.
INGREDIENTS
4 oz chicken breast
1.5 oz whole wheat fettuccine
0.25 cup plain Greek yogurt
2 tbsp parmesan cheese
0.5 tbsp extra virgin olive oil
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
2 tbsp reserved pasta water
PREPARATION
Bring a large pot of salted water to a boil and cook the whole wheat fettuccine according to package directions until al dente.
Before draining the pasta, carefully scoop out and reserve 2 tablespoons of the starchy pasta water.
While the pasta cooks, season the chicken breast with sea salt and black pepper.
Heat the olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until fully cooked, then slice into strips.
In the same skillet, reduce heat to low and sauté the minced garlic for 30 seconds until fragrant.
Whisk together the Greek yogurt, parmesan cheese, and reserved pasta water in a small bowl until smooth.
Add the cooked fettuccine and the yogurt mixture to the skillet, tossing gently over low heat until the sauce coats the noodles evenly.
Top with the sliced chicken and fresh parsley before serving.