YOUR SOLIN GENERATED RECIPE
Pan-seared chicken breast tossed with whole grain fettuccine in a velvety Greek yogurt and parmesan sauce, brightened with crisp-tender broccoli florets.
INGREDIENTS
4.5 oz chicken breast
1.25 oz whole grain fettuccine
1 tsp olive oil
0.25 cup plain non-fat Greek yogurt
1 tbsp grated parmesan cheese
0.5 cup broccoli florets
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp lemon juice
PREPARATION
Bring a pot of salted water to a boil and cook the whole grain fettuccine according to package directions until al dente.
While pasta cooks, season the chicken breast with sea salt and black pepper.
Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side.
Remove chicken from the pan to rest, then slice into thin strips.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, then add the broccoli florets with a splash of water to steam for 2 minutes.
Lower the heat to low and whisk in the Greek yogurt, parmesan cheese, and lemon juice, adding a tablespoon of pasta water to reach a velvety consistency.
Toss the cooked pasta and sliced chicken into the sauce until well coated and serve immediately.