YOUR SOLIN GENERATED RECIPE
Creamy Garlic Chicken Alfredo with Chickpea Pasta
Sautéed chicken breast and chickpea fettuccine tossed in a velvety Greek yogurt garlic sauce with crisp-tender broccoli florets.
INGREDIENTS
3 oz Chicken breast
2 oz Chickpea fettuccine
1 cup Broccoli florets
0.25 cup Plain Greek yogurt
1 tbsp Parmesan cheese
0.5 tbsp Olive oil
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Bring a large pot of salted water to a boil and cook the chickpea fettuccine according to package directions, reserving two tablespoons of the cooking liquid before draining.
While the pasta cooks, heat the olive oil in a large skillet over medium heat and sauté the diced chicken breast until golden brown and cooked through.
Add the minced garlic and broccoli florets to the skillet, cooking for 3 to 4 minutes until the broccoli is bright green and tender.
In a small bowl, whisk together the Greek yogurt, parmesan cheese, sea salt, and black pepper to create the sauce base.
Lower the skillet heat to low, then stir in the cooked pasta, the yogurt mixture, and the reserved pasta water until a creamy sauce forms and coats the noodles evenly.