Name: Creamy Chicken and Spinach Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Chicken Breast; 0.5 cup cooked Whole Wheat Pasta; 1 cup Baby Spinach; 0.25 cup rehydrated Sun-Dried Tomatoes; 0.25 cup Nonfat Greek Yogurt; 1 teaspoon Olive Oil; 1 clove Garlic

Creamy Chicken and Spinach Pasta with Sun-Dried Tomatoes

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

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Spinach Pasta with Sun-Dried Tomatoes

Savor the creamy delight of tender chicken breast tossed with whole wheat pasta, fresh spinach, and tangy sun-dried tomatoes, all brought together in a light Greek yogurt sauce. This dish is both satisfying and nutritious, perfect for a balanced meal any time of day.

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NUTRITION

Protein

44.1g

Fat

9.7g

Carbs

39.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.5 cup cooked Whole Wheat Pasta

1 cup Baby Spinach

0.25 cup rehydrated Sun-Dried Tomatoes

0.25 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 clove Garlic

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PREPARATION

1
Begin by cutting the chicken breast into bite-sized pieces and seasoning lightly with salt and pepper.
2
Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
3
Add the chicken pieces to the skillet and cook until golden brown and fully cooked, approximately 6-8 minutes.
4
Stir in the rehydrated sun-dried tomatoes and baby spinach, cooking until the spinach wilts slightly.
5
Gently fold in the cooked whole wheat pasta and allow everything to combine evenly.
6
Remove the pan from heat and stir in the nonfat Greek yogurt, creating a light, creamy sauce that coats the ingredients.
7
Taste and adjust seasonings as needed, then serve immediately while warm.