YOUR SOLIN GENERATED RECIPE
Creamy Garlic Chicken Alfredo Pasta
Pan-seared chicken breast and whole wheat penne tossed in a velvety garlic-parmesan sauce that feels incredibly indulgent yet light.
INGREDIENTS
4 oz chicken breast
1.5 oz whole wheat penne pasta
0.5 tbsp extra virgin olive oil
2 cloves garlic
0.25 cup non-fat Greek yogurt
2 tbsp grated parmesan cheese
0.25 cup 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 penne according to package directions until al dente.
Season the chicken breast with half of the salt and pepper, then sear in a skillet with olive oil over medium-high heat until golden and cooked through.
Remove the chicken to rest, then lower the skillet heat and sauté the minced garlic until fragrant.
Whisk together the Greek yogurt, chicken broth, parmesan, and remaining salt and pepper in a small bowl, then pour into the skillet, stirring constantly to create a smooth sauce.
Slice the chicken and toss it into the skillet along with the cooked pasta, garnishing with fresh parsley before serving.