Creamy Sun-Dried Tomato Chicken Pasta Bake

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

Creamy Sun-Dried Tomato Chicken Pasta Bake

YOUR SOLIN GENERATED RECIPE

Creamy Sun-Dried Tomato Chicken Pasta Bake

Savor a hearty yet light pasta bake featuring tender chicken, whole wheat pasta enveloped in a luscious, creamy sun-dried tomato sauce enriched with a touch of Greek yogurt and fresh spinach. This dish delivers a comforting and vibrant fusion of flavors perfect for a satisfying dinner that aligns with your nutritional goals.

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NUTRITION

482kcal
Protein
51.2g
Fat
5.1g
Carbs
56.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta (dry)

1/4 cup Nonfat Greek Yogurt

1/4 cup Sun-Dried Tomatoes (rehydrated, oil drained)

1 cup Fresh Spinach

1/2 cup Low-Sodium Chicken Broth

1/2 tsp Garlic Powder

1/2 tsp Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 3

    Season the chicken breast with salt, pepper, garlic powder, and dried oregano. Sauté in a non-stick skillet over medium heat until browned on both sides and cooked through, about 5-6 minutes per side. Once cooked, chop or shred the chicken into bite-sized pieces.

  • 4

    In a mixing bowl, combine the nonfat Greek yogurt, low-sodium chicken broth, and rehydrated sun-dried tomatoes. Stir well to create a creamy sauce.

  • 5

    Mix in the cooked pasta, chopped chicken, and fresh spinach into the sauce. Combine until evenly distributed.

  • 6

    Transfer the mixture to a lightly greased baking dish. Bake in the preheated oven for 15-20 minutes, or until the dish is heated through and the flavors meld together.

  • 7

    Remove from the oven, let it cool slightly, and serve warm.

Creamy Sun-Dried Tomato Chicken Pasta Bake

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

Creamy Sun-Dried Tomato Chicken Pasta Bake

YOUR SOLIN GENERATED RECIPE

Creamy Sun-Dried Tomato Chicken Pasta Bake

Savor a hearty yet light pasta bake featuring tender chicken, whole wheat pasta enveloped in a luscious, creamy sun-dried tomato sauce enriched with a touch of Greek yogurt and fresh spinach. This dish delivers a comforting and vibrant fusion of flavors perfect for a satisfying dinner that aligns with your nutritional goals.

NUTRITION

482kcal
Protein
51.2g
Fat
5.1g
Carbs
56.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta (dry)

1/4 cup Nonfat Greek Yogurt

1/4 cup Sun-Dried Tomatoes (rehydrated, oil drained)

1 cup Fresh Spinach

1/2 cup Low-Sodium Chicken Broth

1/2 tsp Garlic Powder

1/2 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 3

    Season the chicken breast with salt, pepper, garlic powder, and dried oregano. Sauté in a non-stick skillet over medium heat until browned on both sides and cooked through, about 5-6 minutes per side. Once cooked, chop or shred the chicken into bite-sized pieces.

  • 4

    In a mixing bowl, combine the nonfat Greek yogurt, low-sodium chicken broth, and rehydrated sun-dried tomatoes. Stir well to create a creamy sauce.

  • 5

    Mix in the cooked pasta, chopped chicken, and fresh spinach into the sauce. Combine until evenly distributed.

  • 6

    Transfer the mixture to a lightly greased baking dish. Bake in the preheated oven for 15-20 minutes, or until the dish is heated through and the flavors meld together.

  • 7

    Remove from the oven, let it cool slightly, and serve warm.