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

Enjoy a satisfying bowl of creamy chicken pasta intertwined with tender roasted vegetables. This dish balances lean protein with whole grains and vibrant veggies, smothered in a light, tangy yogurt-based cream sauce that brings the flavors together in a comforting and wholesome meal.

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NUTRITION

435kcal
Protein
39.9g
Fat
8.3g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1 cup Broccoli

1 medium Red Bell Pepper

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

2 cloves Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) for roasting the vegetables.

  • 2

    Cut the broccoli into florets and slice the red bell pepper into strips. Toss them in a bowl with olive oil, minced garlic, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for about 15-20 minutes until tender and slightly charred.

  • 4

    Meanwhile, season the chicken breast with salt and pepper. Grill or pan-sear over medium heat for about 5-6 minutes per side until fully cooked. Once cooked, slice into bite-sized pieces.

  • 5

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

  • 6

    In a small bowl, mix the nonfat Greek yogurt with a pinch of salt and pepper to create a light cream sauce.

  • 7

    Combine the cooked pasta, sliced chicken, and roasted vegetables in a large bowl. Drizzle the yogurt cream sauce over the mixture and toss gently until evenly coated.

  • 8

    Serve warm and enjoy your creamy, nutritious 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

Enjoy a satisfying bowl of creamy chicken pasta intertwined with tender roasted vegetables. This dish balances lean protein with whole grains and vibrant veggies, smothered in a light, tangy yogurt-based cream sauce that brings the flavors together in a comforting and wholesome meal.

NUTRITION

435kcal
Protein
39.9g
Fat
8.3g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1 cup Broccoli

1 medium Red Bell Pepper

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

2 cloves Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) for roasting the vegetables.

  • 2

    Cut the broccoli into florets and slice the red bell pepper into strips. Toss them in a bowl with olive oil, minced garlic, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for about 15-20 minutes until tender and slightly charred.

  • 4

    Meanwhile, season the chicken breast with salt and pepper. Grill or pan-sear over medium heat for about 5-6 minutes per side until fully cooked. Once cooked, slice into bite-sized pieces.

  • 5

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

  • 6

    In a small bowl, mix the nonfat Greek yogurt with a pinch of salt and pepper to create a light cream sauce.

  • 7

    Combine the cooked pasta, sliced chicken, and roasted vegetables in a large bowl. Drizzle the yogurt cream sauce over the mixture and toss gently until evenly coated.

  • 8

    Serve warm and enjoy your creamy, nutritious meal.