Creamy Chicken and Spinach Pasta with Whole Wheat Penne

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

Creamy Chicken and Spinach Pasta with Whole Wheat Penne

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Spinach Pasta with Whole Wheat Penne

Enjoy a comforting bowl of creamy chicken and spinach pasta, featuring tender grilled chicken, whole wheat penne, and a light, tangy nonfat Greek yogurt sauce that perfectly coats al dente pasta and fresh spinach. This dish is both satisfying and nutritious, ideal for any meal of the day.

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NUTRITION

441kcal
Protein
50.6g
Fat
8.9g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Penne Pasta

1 cup Fresh Spinach

1/2 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the chicken breast to the skillet and cook thoroughly until golden on the outside and cooked through. Remove from the pan and slice into strips.

  • 4

    In the same skillet, add the fresh spinach and sauté briefly until just wilted.

  • 5

    Reduce the heat to low and stir in the nonfat Greek yogurt to create a light, creamy sauce. Combine the cooked pasta with the sauce and spinach.

  • 6

    Gently fold in the sliced chicken breast, ensuring everything is well coated. Adjust seasoning with salt and pepper as needed, then serve immediately.

Creamy Chicken and Spinach Pasta with Whole Wheat Penne

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

Creamy Chicken and Spinach Pasta with Whole Wheat Penne

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Spinach Pasta with Whole Wheat Penne

Enjoy a comforting bowl of creamy chicken and spinach pasta, featuring tender grilled chicken, whole wheat penne, and a light, tangy nonfat Greek yogurt sauce that perfectly coats al dente pasta and fresh spinach. This dish is both satisfying and nutritious, ideal for any meal of the day.

NUTRITION

441kcal
Protein
50.6g
Fat
8.9g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Penne Pasta

1 cup Fresh Spinach

1/2 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 clove Garlic

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the chicken breast to the skillet and cook thoroughly until golden on the outside and cooked through. Remove from the pan and slice into strips.

  • 4

    In the same skillet, add the fresh spinach and sauté briefly until just wilted.

  • 5

    Reduce the heat to low and stir in the nonfat Greek yogurt to create a light, creamy sauce. Combine the cooked pasta with the sauce and spinach.

  • 6

    Gently fold in the sliced chicken breast, ensuring everything is well coated. Adjust seasoning with salt and pepper as needed, then serve immediately.