Creamy Lightened-Up Chicken Alfredo

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lightened-Up Chicken Alfredo

YOUR SOLIN GENERATED RECIPE

Creamy Lightened-Up Chicken Alfredo

Enjoy this light yet flavorful twist on traditional Alfredo. Tender chicken breast, whole wheat pasta, and a velvety, yogurt-based sauce come together with a hint of garlic and spinach for a fresh burst of color and nutrition. Perfect for a satisfying meal any time of day!

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NUTRITION

516kcal
Protein
52.2g
Fat
12.3g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta (dry)

1/4 cup Nonfat Greek Yogurt

2 tbsp Parmesan Cheese

1 tsp Olive Oil

1 clove Garlic (minced)

1/4 cup Low-Sodium Chicken Broth

1 cup Fresh Spinach

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PREPARATION

  • 1

    Bring a pot of water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 2

    Season the chicken breast lightly with salt and pepper. In a skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant.

  • 3

    Add the chicken breast to the skillet and cook for about 5-6 minutes per side, or until cooked through. Remove the chicken from the skillet and slice it into strips.

  • 4

    Lower the heat and add the low-sodium chicken broth to the skillet, scraping up any brown bits from the bottom. Stir in the nonfat Greek yogurt to create a light creamy sauce.

  • 5

    Mix in the Parmesan cheese until melted and smooth, then add the fresh spinach. Allow the spinach to wilt slightly.

  • 6

    Combine the cooked pasta with the creamy sauce and gently toss. Top with the sliced chicken and serve immediately.

Creamy Lightened-Up Chicken Alfredo

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lightened-Up Chicken Alfredo

YOUR SOLIN GENERATED RECIPE

Creamy Lightened-Up Chicken Alfredo

Enjoy this light yet flavorful twist on traditional Alfredo. Tender chicken breast, whole wheat pasta, and a velvety, yogurt-based sauce come together with a hint of garlic and spinach for a fresh burst of color and nutrition. Perfect for a satisfying meal any time of day!

NUTRITION

516kcal
Protein
52.2g
Fat
12.3g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta (dry)

1/4 cup Nonfat Greek Yogurt

2 tbsp Parmesan Cheese

1 tsp Olive Oil

1 clove Garlic (minced)

1/4 cup Low-Sodium Chicken Broth

1 cup Fresh Spinach

PREPARATION

  • 1

    Bring a pot of water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 2

    Season the chicken breast lightly with salt and pepper. In a skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant.

  • 3

    Add the chicken breast to the skillet and cook for about 5-6 minutes per side, or until cooked through. Remove the chicken from the skillet and slice it into strips.

  • 4

    Lower the heat and add the low-sodium chicken broth to the skillet, scraping up any brown bits from the bottom. Stir in the nonfat Greek yogurt to create a light creamy sauce.

  • 5

    Mix in the Parmesan cheese until melted and smooth, then add the fresh spinach. Allow the spinach to wilt slightly.

  • 6

    Combine the cooked pasta with the creamy sauce and gently toss. Top with the sliced chicken and serve immediately.