Creamy Chicken and Vegetable Pasta with Roasted Potatoes

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

Creamy Chicken and Vegetable Pasta with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pasta with Roasted Potatoes

Enjoy a balanced bowl featuring tender chicken breast, whole wheat pasta tossed in a light, creamy Greek yogurt sauce with fresh spinach and cherry tomatoes, alongside perfectly roasted potatoes. This dish offers a delightful mix of textures and flavors while keeping your protein and calorie goals in check.

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NUTRITION

464kcal
Protein
42.8g
Fat
8.6g
Carbs
56.4g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast (85g)

1/2 cup cooked Whole Wheat Pasta (100g)

100 grams Roasted Potatoes

1/4 cup Nonfat Greek Yogurt (60g)

1 cup Spinach (30g)

1/2 cup Cherry Tomatoes (75g)

1 teaspoon Olive Oil (5g)

1 clove Garlic (3g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the potatoes.

  • 2

    Cut the potatoes into bite-size cubes, toss with olive oil, salt, and pepper, and spread them on a baking sheet.

  • 3

    Roast the potatoes in the oven for about 20-25 minutes or until tender and golden, stirring halfway through for even cooking.

  • 4

    While the potatoes roast, season the chicken breast with salt and pepper, and sauté minced garlic in a pan with a drizzle of olive oil over medium heat.

  • 5

    Add the chicken to the pan and cook each side for about 4-5 minutes until fully cooked. Remove from the pan and slice into strips.

  • 6

    In a separate pot, prepare the whole wheat pasta according to package instructions until al dente.

  • 7

    Drain the pasta and return it to the pot. Stir in the nonfat Greek yogurt to create a creamy sauce.

  • 8

    Add fresh spinach and halved cherry tomatoes to the pasta, allowing the residual heat to wilt the spinach slightly.

  • 9

    Mix in the sliced chicken breast, then gently toss to combine all ingredients evenly.

  • 10

    Plate the creamy chicken and vegetable pasta alongside the roasted potatoes, and serve warm.

Creamy Chicken and Vegetable Pasta with Roasted Potatoes

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

Creamy Chicken and Vegetable Pasta with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pasta with Roasted Potatoes

Enjoy a balanced bowl featuring tender chicken breast, whole wheat pasta tossed in a light, creamy Greek yogurt sauce with fresh spinach and cherry tomatoes, alongside perfectly roasted potatoes. This dish offers a delightful mix of textures and flavors while keeping your protein and calorie goals in check.

NUTRITION

464kcal
Protein
42.8g
Fat
8.6g
Carbs
56.4g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast (85g)

1/2 cup cooked Whole Wheat Pasta (100g)

100 grams Roasted Potatoes

1/4 cup Nonfat Greek Yogurt (60g)

1 cup Spinach (30g)

1/2 cup Cherry Tomatoes (75g)

1 teaspoon Olive Oil (5g)

1 clove Garlic (3g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the potatoes.

  • 2

    Cut the potatoes into bite-size cubes, toss with olive oil, salt, and pepper, and spread them on a baking sheet.

  • 3

    Roast the potatoes in the oven for about 20-25 minutes or until tender and golden, stirring halfway through for even cooking.

  • 4

    While the potatoes roast, season the chicken breast with salt and pepper, and sauté minced garlic in a pan with a drizzle of olive oil over medium heat.

  • 5

    Add the chicken to the pan and cook each side for about 4-5 minutes until fully cooked. Remove from the pan and slice into strips.

  • 6

    In a separate pot, prepare the whole wheat pasta according to package instructions until al dente.

  • 7

    Drain the pasta and return it to the pot. Stir in the nonfat Greek yogurt to create a creamy sauce.

  • 8

    Add fresh spinach and halved cherry tomatoes to the pasta, allowing the residual heat to wilt the spinach slightly.

  • 9

    Mix in the sliced chicken breast, then gently toss to combine all ingredients evenly.

  • 10

    Plate the creamy chicken and vegetable pasta alongside the roasted potatoes, and serve warm.