Creamy Chicken Pasta with Roasted Vegetables

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

Creamy Chicken Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Pasta with Roasted Vegetables

Savor a vibrant plate of tender chicken breast tossed with whole wheat pasta and a colorful medley of roasted bell pepper and zucchini, all lightly tossed in a creamy Greek yogurt sauce. Perfectly balanced for a satisfying meal that's both comforting and nourishing.

Try 7 days free, then $12.99 / mo.

NUTRITION

398kcal
Protein
43.7g
Fat
9.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Whole Wheat Pasta, cooked

1 cup Mixed Roasted Vegetables

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 clove Garlic

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss chopped bell peppers, zucchini, and minced garlic with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 20 minutes until tender.

  • 3

    Season the chicken breast with salt and pepper. In a heated skillet, cook the chicken over medium heat for about 5-6 minutes per side or until fully cooked. Once done, slice into bite-sized pieces.

  • 4

    Cook the whole wheat pasta according to package directions until al dente, then drain.

  • 5

    In a bowl, mix the warm pasta with the sliced chicken and roasted vegetables. Stir in the nonfat Greek yogurt to create a light, creamy sauce, adjusting seasoning as needed.

  • 6

    Serve warm and enjoy your balanced, delicious meal.

Creamy Chicken Pasta with Roasted Vegetables

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

Creamy Chicken Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Pasta with Roasted Vegetables

Savor a vibrant plate of tender chicken breast tossed with whole wheat pasta and a colorful medley of roasted bell pepper and zucchini, all lightly tossed in a creamy Greek yogurt sauce. Perfectly balanced for a satisfying meal that's both comforting and nourishing.

NUTRITION

398kcal
Protein
43.7g
Fat
9.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Whole Wheat Pasta, cooked

1 cup Mixed Roasted Vegetables

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss chopped bell peppers, zucchini, and minced garlic with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 20 minutes until tender.

  • 3

    Season the chicken breast with salt and pepper. In a heated skillet, cook the chicken over medium heat for about 5-6 minutes per side or until fully cooked. Once done, slice into bite-sized pieces.

  • 4

    Cook the whole wheat pasta according to package directions until al dente, then drain.

  • 5

    In a bowl, mix the warm pasta with the sliced chicken and roasted vegetables. Stir in the nonfat Greek yogurt to create a light, creamy sauce, adjusting seasoning as needed.

  • 6

    Serve warm and enjoy your balanced, delicious meal.