YOUR SOLIN GENERATED RECIPE
Creamy Garlic Parmesan Fettuccine Alfredo
Sautéed chicken breast and fettuccine tossed in a velvety Greek yogurt and parmesan sauce infused with aromatic roasted garlic.
INGREDIENTS
4 oz chicken breast
1 oz dry fettuccine
0.25 cup plain Greek yogurt
2 tbsp grated parmesan cheese
2 cloves garlic
1 tsp extra virgin olive oil
2 tbsp low-sodium chicken broth
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.
Slice the chicken breast into thin strips and season with half of the sea salt and black pepper.
Heat the olive oil in a large skillet over medium heat and sear the chicken until golden brown and cooked through.
Mince the garlic and add it to the skillet, sautéing for one minute until fragrant but not burnt.
In a small bowl, whisk together the Greek yogurt, grated parmesan, and chicken broth until smooth.
Lower the skillet heat to low, add the cooked pasta and the yogurt mixture, tossing quickly to create a creamy coating without curdling the yogurt.
Garnish with chopped fresh parsley and the remaining salt and pepper before serving.