Creamy Chicken and Spinach Pasta

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

Creamy Chicken and Spinach Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Spinach Pasta

Savor a light yet delightfully creamy pasta dish featuring tender chicken breast, vibrant spinach, and a velvety Greek yogurt sauce. Enhanced with a hint of garlic and a dash of olive oil, this dish balances richly contrasting textures and flavors for a wholesome, satisfying meal.

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NUTRITION

356kcal
Protein
38.1g
Fat
6.2g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (85g)

1 cup cooked Whole Wheat Pasta (140g)

1 cup Baby Spinach (30g)

1/4 cup Nonfat Greek Yogurt (60g)

1 clove Garlic (3g)

1/2 teaspoon Olive Oil (2.5g)

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and add whole wheat pasta. Cook according to package instructions until al dente, then drain.

  • 2

    While the pasta cooks, season the chicken breast with salt and pepper. Heat olive oil in a pan over medium heat.

  • 3

    Add the chicken to the pan and cook for about 4-5 minutes per side, or until the internal temperature reaches 165°F. Remove from pan and slice thinly.

  • 4

    In the same pan, add minced garlic and sauté for about 30 seconds until fragrant.

  • 5

    Add the baby spinach and stir until just wilted, about 1-2 minutes.

  • 6

    Lower the heat and stir in the nonfat Greek yogurt to create a creamy sauce. Adjust seasoning with salt and pepper.

  • 7

    Combine the cooked pasta and sliced chicken into the sauce, tossing gently until the pasta is evenly coated.

  • 8

    Serve warm, and enjoy your creamy, satisfying dish.

Creamy Chicken and Spinach Pasta

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

Creamy Chicken and Spinach Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Spinach Pasta

Savor a light yet delightfully creamy pasta dish featuring tender chicken breast, vibrant spinach, and a velvety Greek yogurt sauce. Enhanced with a hint of garlic and a dash of olive oil, this dish balances richly contrasting textures and flavors for a wholesome, satisfying meal.

NUTRITION

356kcal
Protein
38.1g
Fat
6.2g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (85g)

1 cup cooked Whole Wheat Pasta (140g)

1 cup Baby Spinach (30g)

1/4 cup Nonfat Greek Yogurt (60g)

1 clove Garlic (3g)

1/2 teaspoon Olive Oil (2.5g)

PREPARATION

  • 1

    Bring a pot of salted water to a boil and add whole wheat pasta. Cook according to package instructions until al dente, then drain.

  • 2

    While the pasta cooks, season the chicken breast with salt and pepper. Heat olive oil in a pan over medium heat.

  • 3

    Add the chicken to the pan and cook for about 4-5 minutes per side, or until the internal temperature reaches 165°F. Remove from pan and slice thinly.

  • 4

    In the same pan, add minced garlic and sauté for about 30 seconds until fragrant.

  • 5

    Add the baby spinach and stir until just wilted, about 1-2 minutes.

  • 6

    Lower the heat and stir in the nonfat Greek yogurt to create a creamy sauce. Adjust seasoning with salt and pepper.

  • 7

    Combine the cooked pasta and sliced chicken into the sauce, tossing gently until the pasta is evenly coated.

  • 8

    Serve warm, and enjoy your creamy, satisfying dish.