Creamy Cheesy Chicken and Veggie Pasta

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

Creamy Cheesy Chicken and Veggie Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Cheesy Chicken and Veggie Pasta

Enjoy a comforting bowl of creamy, cheesy chicken and veggie pasta that brings together tender chicken, whole wheat pasta, and crisp vegetables in a light, velvety cheese sauce. This dish is a balanced medley of flavors perfect for a fulfilling breakfast, lunch, or dinner.

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NUTRITION

461kcal
Protein
43g
Fat
9.5g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 cup cooked Whole Wheat Pasta

1 cup Broccoli

1/2 cup Red Bell Pepper

2 tbsp Low-Fat Cream Cheese

1/4 cup Low-Fat Milk

1/4 cup Shredded Low-Fat Cheddar Cheese

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PREPARATION

  • 1

    Bring a pot of water to a boil and cook whole wheat pasta until al dente; drain and set aside.

  • 2

    Season chicken breast with salt and pepper. Sauté in a non-stick skillet over medium heat until fully cooked and lightly browned, about 5-6 minutes per side. Once done, slice the chicken into bite-sized pieces.

  • 3

    In the same skillet, add broccoli and red bell pepper; sauté for 3-4 minutes until tender-crisp.

  • 4

    Reduce heat to low and stir in the low-fat cream cheese and low-fat milk, creating a smooth, creamy sauce.

  • 5

    Mix in the cooked pasta and chicken pieces, then sprinkle shredded low-fat cheddar cheese over the top. Stir until the cheese melts and everything is evenly combined.

  • 6

    Taste and adjust seasonings if needed before serving warm.

Creamy Cheesy Chicken and Veggie Pasta

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

Creamy Cheesy Chicken and Veggie Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Cheesy Chicken and Veggie Pasta

Enjoy a comforting bowl of creamy, cheesy chicken and veggie pasta that brings together tender chicken, whole wheat pasta, and crisp vegetables in a light, velvety cheese sauce. This dish is a balanced medley of flavors perfect for a fulfilling breakfast, lunch, or dinner.

NUTRITION

461kcal
Protein
43g
Fat
9.5g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 cup cooked Whole Wheat Pasta

1 cup Broccoli

1/2 cup Red Bell Pepper

2 tbsp Low-Fat Cream Cheese

1/4 cup Low-Fat Milk

1/4 cup Shredded Low-Fat Cheddar Cheese

PREPARATION

  • 1

    Bring a pot of water to a boil and cook whole wheat pasta until al dente; drain and set aside.

  • 2

    Season chicken breast with salt and pepper. Sauté in a non-stick skillet over medium heat until fully cooked and lightly browned, about 5-6 minutes per side. Once done, slice the chicken into bite-sized pieces.

  • 3

    In the same skillet, add broccoli and red bell pepper; sauté for 3-4 minutes until tender-crisp.

  • 4

    Reduce heat to low and stir in the low-fat cream cheese and low-fat milk, creating a smooth, creamy sauce.

  • 5

    Mix in the cooked pasta and chicken pieces, then sprinkle shredded low-fat cheddar cheese over the top. Stir until the cheese melts and everything is evenly combined.

  • 6

    Taste and adjust seasonings if needed before serving warm.