Lighter Creamy Chicken Alfredo Pasta

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

Lighter Creamy Chicken Alfredo Pasta

YOUR SOLIN GENERATED RECIPE

Lighter Creamy Chicken Alfredo Pasta

Enjoy a reimagined classic with tender grilled chicken, whole-wheat pasta, and a silky light sauce made from nonfat Greek yogurt and a hint of parmesan. This dish delivers a creamy, comforting taste with a balanced macro profile perfect for a lighter dinner option.

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NUTRITION

516kcal
Protein
52.4g
Fat
11.5g
Carbs
51.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1 cup Broccoli (steamed)

1/4 cup Nonfat Greek Yogurt

1 tbsp Grated Parmesan Cheese

1 clove Garlic

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat a grill pan or skillet over medium-high heat. Brush the chicken breast lightly with olive oil and season with salt and pepper if desired.

  • 2

    Grill the chicken breast for about 6-7 minutes on each side until fully cooked and juices run clear. Once cooked, allow it to rest for a few minutes before slicing it into strips.

  • 3

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

  • 4

    In a small saucepan, warm a drizzle of olive oil over medium heat. Sauté the minced garlic for about 1 minute until fragrant.

  • 5

    Reduce the heat to low and stir in the nonfat Greek yogurt to create a light, creamy sauce. Mix in the grated parmesan cheese until well combined.

  • 6

    Toss the cooked pasta and steamed broccoli in the sauce, ensuring everything is evenly coated.

  • 7

    Arrange the sliced grilled chicken on top of the pasta and broccoli mixture. Serve immediately and enjoy your lighter creamy chicken alfredo pasta.

Lighter Creamy Chicken Alfredo Pasta

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

Lighter Creamy Chicken Alfredo Pasta

YOUR SOLIN GENERATED RECIPE

Lighter Creamy Chicken Alfredo Pasta

Enjoy a reimagined classic with tender grilled chicken, whole-wheat pasta, and a silky light sauce made from nonfat Greek yogurt and a hint of parmesan. This dish delivers a creamy, comforting taste with a balanced macro profile perfect for a lighter dinner option.

NUTRITION

516kcal
Protein
52.4g
Fat
11.5g
Carbs
51.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1 cup Broccoli (steamed)

1/4 cup Nonfat Greek Yogurt

1 tbsp Grated Parmesan Cheese

1 clove Garlic

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat a grill pan or skillet over medium-high heat. Brush the chicken breast lightly with olive oil and season with salt and pepper if desired.

  • 2

    Grill the chicken breast for about 6-7 minutes on each side until fully cooked and juices run clear. Once cooked, allow it to rest for a few minutes before slicing it into strips.

  • 3

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

  • 4

    In a small saucepan, warm a drizzle of olive oil over medium heat. Sauté the minced garlic for about 1 minute until fragrant.

  • 5

    Reduce the heat to low and stir in the nonfat Greek yogurt to create a light, creamy sauce. Mix in the grated parmesan cheese until well combined.

  • 6

    Toss the cooked pasta and steamed broccoli in the sauce, ensuring everything is evenly coated.

  • 7

    Arrange the sliced grilled chicken on top of the pasta and broccoli mixture. Serve immediately and enjoy your lighter creamy chicken alfredo pasta.