YOUR SOLIN GENERATED RECIPE
Creamy Chicken Alfredo with Fresh Herbs
Tender sliced chicken breast and whole grain pasta tossed in a lightened-up silky Alfredo sauce made with Greek yogurt, Parmesan, and fresh herbs. This protein-rich comfort dish features perfectly cooked pasta and juicy chicken pieces, creating a satisfying and nourishing meal.
INGREDIENTS
4 ounces boneless, skinless chicken breast
1.5 ounces whole wheat pasta
1/4 cup nonfat Greek yogurt
2 tablespoons grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
2 teaspoons extra virgin olive oil
Salt and black pepper to taste
PREPARATION
Bring a pot of salted water to boil for the pasta.
Cut the chicken breast into 1-inch strips and season with salt and pepper.
Heat olive oil in a large skillet over medium heat.
Cook chicken strips for 5-6 minutes per side until golden brown and cooked through. Remove from pan and set aside.
Cook pasta according to package directions until al dente.
In the same skillet used for chicken, add minced garlic and sauté for 30 seconds until fragrant.
Reserve 1/4 cup of pasta cooking water before draining pasta.
Reduce heat to low and add Greek yogurt to the skillet, stirring constantly.
Add cooked pasta and a splash of reserved pasta water to create a smooth sauce.
Stir in Parmesan cheese until melted and sauce is creamy.
Return chicken to the pan and toss to combine.
Season with additional salt and pepper to taste.
Garnish with fresh parsley and serve immediately.