Creamy Herb-Roasted Chicken Fettuccine

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

Creamy Herb-Roasted Chicken Fettuccine

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Chicken Fettuccine

Enjoy this elegant yet hearty dish featuring succulent herb-roasted chicken paired with tender fettuccine in a light, creamy sauce enriched with nonfat Greek yogurt and a medley of fresh herbs. A perfect balance that satisfies your taste buds while keeping the meal within strict macro and calorie goals.

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NUTRITION

454kcal
Protein
46.6g
Fat
9.4g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Fettuccine

1 tsp Olive Oil

1 Garlic Clove

1/4 cup Nonfat Greek Yogurt

1/4 cup Unsweetened Almond Milk

1/4 cup Low Sodium Chicken Broth

2 tbsp Fresh Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Lightly brush the chicken breast with olive oil, season with salt, pepper, and a pinch of chopped fresh herbs.

  • 2

    Place the chicken on a baking sheet and roast for 20-25 minutes or until fully cooked. Once done, let it rest and then slice into strips.

  • 3

    Cook the fettuccine according to package instructions until al dente. Drain and set aside.

  • 4

    In a small saucepan, heat remaining olive oil over medium heat and sauté the minced garlic until fragrant. Add the chicken broth and bring to a simmer.

  • 5

    Lower the heat and whisk in the nonfat Greek yogurt and unsweetened almond milk until a smooth, creamy sauce forms. Stir in the majority of the chopped herbs, reserving a little for garnish.

  • 6

    Combine the cooked fettuccine with the creamy sauce and add the sliced roasted chicken. Toss gently to coat evenly.

  • 7

    Season with additional salt and pepper if needed, garnish with the remaining fresh herbs, and serve warm.

Creamy Herb-Roasted Chicken Fettuccine

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

Creamy Herb-Roasted Chicken Fettuccine

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Chicken Fettuccine

Enjoy this elegant yet hearty dish featuring succulent herb-roasted chicken paired with tender fettuccine in a light, creamy sauce enriched with nonfat Greek yogurt and a medley of fresh herbs. A perfect balance that satisfies your taste buds while keeping the meal within strict macro and calorie goals.

NUTRITION

454kcal
Protein
46.6g
Fat
9.4g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Fettuccine

1 tsp Olive Oil

1 Garlic Clove

1/4 cup Nonfat Greek Yogurt

1/4 cup Unsweetened Almond Milk

1/4 cup Low Sodium Chicken Broth

2 tbsp Fresh Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Lightly brush the chicken breast with olive oil, season with salt, pepper, and a pinch of chopped fresh herbs.

  • 2

    Place the chicken on a baking sheet and roast for 20-25 minutes or until fully cooked. Once done, let it rest and then slice into strips.

  • 3

    Cook the fettuccine according to package instructions until al dente. Drain and set aside.

  • 4

    In a small saucepan, heat remaining olive oil over medium heat and sauté the minced garlic until fragrant. Add the chicken broth and bring to a simmer.

  • 5

    Lower the heat and whisk in the nonfat Greek yogurt and unsweetened almond milk until a smooth, creamy sauce forms. Stir in the majority of the chopped herbs, reserving a little for garnish.

  • 6

    Combine the cooked fettuccine with the creamy sauce and add the sliced roasted chicken. Toss gently to coat evenly.

  • 7

    Season with additional salt and pepper if needed, garnish with the remaining fresh herbs, and serve warm.