Lighter Creamy Chicken Alfredo with Roasted Asparagus

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

Lighter Creamy Chicken Alfredo with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lighter Creamy Chicken Alfredo with Roasted Asparagus

Enjoy a lighter twist on a classic favorite, featuring tender chicken breast tossed in a creamy, tangy sauce made with nonfat Greek yogurt and a hint of parmesan, served over whole wheat pasta and accompanied by perfectly roasted asparagus.

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NUTRITION

425kcal
Protein
44.2g
Fat
8.6g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

50 g Whole Wheat Pasta (Dry)

1 cup Asparagus

1 tsp Extra Virgin Olive Oil

1/4 cup Nonfat Greek Yogurt

1 tbsp Grated Parmesan Cheese

1 Garlic Clove

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Trim the asparagus and toss with olive oil, salt, and pepper. Arrange on a baking sheet and roast for 10-12 minutes until tender and lightly crispy.

  • 3

    While the asparagus roasts, bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 4

    Season the chicken breast with salt and pepper. Sauté in a non-stick skillet over medium heat until fully cooked (about 5-6 minutes per side) and lightly browned. Remove from heat and slice into strips.

  • 5

    In a small bowl, mix nonfat Greek yogurt, grated parmesan, and minced garlic. Season with a pinch of salt and pepper to create a creamy sauce.

  • 6

    Combine the cooked pasta and sliced chicken in the skillet over low heat. Stir in the yogurt sauce, warming gently to coat without curdling the yogurt.

  • 7

    Plate the creamy chicken alfredo alongside the roasted asparagus and serve immediately.

Lighter Creamy Chicken Alfredo with Roasted Asparagus

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

Lighter Creamy Chicken Alfredo with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lighter Creamy Chicken Alfredo with Roasted Asparagus

Enjoy a lighter twist on a classic favorite, featuring tender chicken breast tossed in a creamy, tangy sauce made with nonfat Greek yogurt and a hint of parmesan, served over whole wheat pasta and accompanied by perfectly roasted asparagus.

NUTRITION

425kcal
Protein
44.2g
Fat
8.6g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

50 g Whole Wheat Pasta (Dry)

1 cup Asparagus

1 tsp Extra Virgin Olive Oil

1/4 cup Nonfat Greek Yogurt

1 tbsp Grated Parmesan Cheese

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Trim the asparagus and toss with olive oil, salt, and pepper. Arrange on a baking sheet and roast for 10-12 minutes until tender and lightly crispy.

  • 3

    While the asparagus roasts, bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 4

    Season the chicken breast with salt and pepper. Sauté in a non-stick skillet over medium heat until fully cooked (about 5-6 minutes per side) and lightly browned. Remove from heat and slice into strips.

  • 5

    In a small bowl, mix nonfat Greek yogurt, grated parmesan, and minced garlic. Season with a pinch of salt and pepper to create a creamy sauce.

  • 6

    Combine the cooked pasta and sliced chicken in the skillet over low heat. Stir in the yogurt sauce, warming gently to coat without curdling the yogurt.

  • 7

    Plate the creamy chicken alfredo alongside the roasted asparagus and serve immediately.