Creamy Herb-Roasted Chicken and Veggie Pasta

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

Creamy Herb-Roasted Chicken and Veggie Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Chicken and Veggie Pasta

Enjoy a comforting plate of creamy herb-roasted chicken paired with whole wheat pasta and vibrant veggies, all tossed in a light, tangy cream cheese sauce. This dish offers a satisfying balance of lean protein, fiber-rich vegetables, and a touch of creaminess, perfect for a wholesome dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

386kcal
Protein
42.1g
Fat
12.3g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

1/2 cup chopped Broccoli

1/2 cup sliced Red Bell Pepper

1 tbsp Reduced Fat Cream Cheese

1 tsp Olive Oil

1 clove Garlic

2 tbsp Mixed Fresh Herbs (parsley, basil)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the chicken breast with olive oil, minced garlic, and a pinch of salt and pepper. Spread it on a baking sheet and roast for 18-20 minutes or until fully cooked.

  • 3

    While the chicken roasts, cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.

  • 4

    In a pan over medium heat, lightly sauté the chopped broccoli and sliced red bell pepper for 3-4 minutes until they are just tender, preserving their crunch and vibrant color.

  • 5

    Slice the roasted chicken into bite-sized pieces.

  • 6

    Combine the cooked pasta, sautéed veggies, and chicken in a large bowl. Add the reduced fat cream cheese and mixed fresh herbs. Toss gently until the cream cheese lightly coats the mixture for a creamy texture.

  • 7

    Adjust seasoning with salt and pepper as desired. Serve warm and enjoy your wholesome, creamy herb-roasted chicken and veggie pasta.

Creamy Herb-Roasted Chicken and Veggie Pasta

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

Creamy Herb-Roasted Chicken and Veggie Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Chicken and Veggie Pasta

Enjoy a comforting plate of creamy herb-roasted chicken paired with whole wheat pasta and vibrant veggies, all tossed in a light, tangy cream cheese sauce. This dish offers a satisfying balance of lean protein, fiber-rich vegetables, and a touch of creaminess, perfect for a wholesome dinner.

NUTRITION

386kcal
Protein
42.1g
Fat
12.3g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

1/2 cup chopped Broccoli

1/2 cup sliced Red Bell Pepper

1 tbsp Reduced Fat Cream Cheese

1 tsp Olive Oil

1 clove Garlic

2 tbsp Mixed Fresh Herbs (parsley, basil)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the chicken breast with olive oil, minced garlic, and a pinch of salt and pepper. Spread it on a baking sheet and roast for 18-20 minutes or until fully cooked.

  • 3

    While the chicken roasts, cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.

  • 4

    In a pan over medium heat, lightly sauté the chopped broccoli and sliced red bell pepper for 3-4 minutes until they are just tender, preserving their crunch and vibrant color.

  • 5

    Slice the roasted chicken into bite-sized pieces.

  • 6

    Combine the cooked pasta, sautéed veggies, and chicken in a large bowl. Add the reduced fat cream cheese and mixed fresh herbs. Toss gently until the cream cheese lightly coats the mixture for a creamy texture.

  • 7

    Adjust seasoning with salt and pepper as desired. Serve warm and enjoy your wholesome, creamy herb-roasted chicken and veggie pasta.