Creamy Cheesy Chicken and Veggie Pasta Bake

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

Creamy Cheesy Chicken and Veggie Pasta Bake

YOUR SOLIN GENERATED RECIPE

Creamy Cheesy Chicken and Veggie Pasta Bake

A comforting and wholesome pasta bake featuring tender chicken, whole wheat pasta, and a medley of colorful veggies enveloped in a creamy, cheesy sauce. This dish delivers robust flavors with a light, satisfying finish perfect for any meal of the day.

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NUTRITION

398kcal
Protein
50g
Fat
10.5g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1/4 cup Low-Fat Cheddar Cheese (shredded)

1 cup Fresh Spinach

1/2 cup sliced Zucchini

1/2 cup Diced Tomatoes

1/2 cup Unsweetened Almond Milk

1 clove Minced Garlic

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a skillet over medium heat, sauté the minced garlic in a splash of water or a minimal amount of olive oil until fragrant. Add the diced chicken breast and cook until lightly browned and nearly cooked through.

  • 4

    Mix in the sliced zucchini, diced tomatoes, and fresh spinach, and cook for another 2-3 minutes until the vegetables are slightly softened.

  • 5

    Combine the cooked pasta with the chicken and vegetable mixture in an oven-safe dish.

  • 6

    Stir in the unsweetened almond milk to create a light, creamy consistency. Sprinkle the shredded low-fat cheddar cheese evenly over the top.

  • 7

    Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly, and the chicken has reached an internal temperature of 165°F.

  • 8

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

Creamy Cheesy Chicken and Veggie Pasta Bake

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

Creamy Cheesy Chicken and Veggie Pasta Bake

YOUR SOLIN GENERATED RECIPE

Creamy Cheesy Chicken and Veggie Pasta Bake

A comforting and wholesome pasta bake featuring tender chicken, whole wheat pasta, and a medley of colorful veggies enveloped in a creamy, cheesy sauce. This dish delivers robust flavors with a light, satisfying finish perfect for any meal of the day.

NUTRITION

398kcal
Protein
50g
Fat
10.5g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1/4 cup Low-Fat Cheddar Cheese (shredded)

1 cup Fresh Spinach

1/2 cup sliced Zucchini

1/2 cup Diced Tomatoes

1/2 cup Unsweetened Almond Milk

1 clove Minced Garlic

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a skillet over medium heat, sauté the minced garlic in a splash of water or a minimal amount of olive oil until fragrant. Add the diced chicken breast and cook until lightly browned and nearly cooked through.

  • 4

    Mix in the sliced zucchini, diced tomatoes, and fresh spinach, and cook for another 2-3 minutes until the vegetables are slightly softened.

  • 5

    Combine the cooked pasta with the chicken and vegetable mixture in an oven-safe dish.

  • 6

    Stir in the unsweetened almond milk to create a light, creamy consistency. Sprinkle the shredded low-fat cheddar cheese evenly over the top.

  • 7

    Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly, and the chicken has reached an internal temperature of 165°F.

  • 8

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