Lightened Creamy Chicken Alfredo Pasta

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

Lightened Creamy Chicken Alfredo Pasta

YOUR SOLIN GENERATED RECIPE

Lightened Creamy Chicken Alfredo Pasta

Enjoy a reimagined classic where tender chicken breast meets whole wheat pasta enveloped in a light, creamy cauliflower-based Alfredo sauce. This dish shines with a silky texture, savory garlic undertones, and a satisfying balance of flavors that make it perfect for a hearty breakfast, lunch, or dinner.

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NUTRITION

415kcal
Protein
48.2g
Fat
13.5g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup Whole Wheat Pasta (dry)

0.25 cup Cauliflower puree

1 oz Low-Fat Cream Cheese

1 tsp Olive Oil

1 Garlic clove

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with a pinch of salt and black pepper.

  • 3

    Heat the olive oil in a skillet over medium heat. Sauté the minced garlic until fragrant, about 1 minute.

  • 4

    Add the chicken breast to the skillet and cook for about 5-6 minutes on each side, or until fully cooked and no longer pink inside. Remove from heat and slice into strips.

  • 5

    In a blender, combine the cauliflower puree and low-fat cream cheese. Blend until smooth to create a light creamy sauce. Season with salt and pepper to taste.

  • 6

    Return the chicken and garlic mixture to low heat, add the creamy sauce, and stir gently to warm through.

  • 7

    Toss the cooked pasta with the chicken and sauce, ensuring even coating.

  • 8

    Serve immediately and enjoy your light yet satisfying Creamy Chicken Alfredo Pasta.

Lightened Creamy Chicken Alfredo Pasta

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

Lightened Creamy Chicken Alfredo Pasta

YOUR SOLIN GENERATED RECIPE

Lightened Creamy Chicken Alfredo Pasta

Enjoy a reimagined classic where tender chicken breast meets whole wheat pasta enveloped in a light, creamy cauliflower-based Alfredo sauce. This dish shines with a silky texture, savory garlic undertones, and a satisfying balance of flavors that make it perfect for a hearty breakfast, lunch, or dinner.

NUTRITION

415kcal
Protein
48.2g
Fat
13.5g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup Whole Wheat Pasta (dry)

0.25 cup Cauliflower puree

1 oz Low-Fat Cream Cheese

1 tsp Olive Oil

1 Garlic clove

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with a pinch of salt and black pepper.

  • 3

    Heat the olive oil in a skillet over medium heat. Sauté the minced garlic until fragrant, about 1 minute.

  • 4

    Add the chicken breast to the skillet and cook for about 5-6 minutes on each side, or until fully cooked and no longer pink inside. Remove from heat and slice into strips.

  • 5

    In a blender, combine the cauliflower puree and low-fat cream cheese. Blend until smooth to create a light creamy sauce. Season with salt and pepper to taste.

  • 6

    Return the chicken and garlic mixture to low heat, add the creamy sauce, and stir gently to warm through.

  • 7

    Toss the cooked pasta with the chicken and sauce, ensuring even coating.

  • 8

    Serve immediately and enjoy your light yet satisfying Creamy Chicken Alfredo Pasta.