Lighter Creamy Garlic Chicken with Whole Wheat Fettuccine and Wilted Spinach

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

Lighter Creamy Garlic Chicken with Whole Wheat Fettuccine and Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Lighter Creamy Garlic Chicken with Whole Wheat Fettuccine and Wilted Spinach

Savor a beautifully balanced plate featuring tender chicken bathed in a light, creamy garlic sauce, served alongside wholesome whole wheat fettuccine and perfectly wilted spinach. This dish delivers a nourishing blend of lean protein and fiber-rich greens, ensuring both taste and vitality in every bite.

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NUTRITION

371kcal
Protein
40.8g
Fat
4.4g
Carbs
45.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 ounces Whole Wheat Fettuccine (dry)

2 cups Fresh Spinach

1/4 cup Nonfat Greek Yogurt

2 Garlic Cloves

1/2 teaspoon Olive Oil

1/4 cup Low-Sodium Chicken Broth

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PREPARATION

  • 1

    Begin by cooking the whole wheat fettuccine according to package instructions until al dente, then drain and set aside.

  • 2

    Season the chicken breast lightly with salt and pepper. In a non-stick skillet, heat the olive oil over medium heat.

  • 3

    Sauté the chicken on both sides until golden and cooked through, about 4-5 minutes per side. Remove the chicken from the skillet and let rest.

  • 4

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

  • 5

    Add the low-sodium chicken broth to deglaze the pan, scraping up any browned bits. Lower the heat and stir in the nonfat Greek yogurt to create a light, creamy garlic sauce.

  • 6

    Return the chicken to the skillet to warm through in the sauce, then add the fresh spinach. Toss gently until the spinach wilts around the chicken and pasta.

  • 7

    Combine the cooked whole wheat fettuccine with the chicken and sauce, ensuring everything is evenly coated. Serve warm and enjoy your light yet satisfying meal.

Lighter Creamy Garlic Chicken with Whole Wheat Fettuccine and Wilted Spinach

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

Lighter Creamy Garlic Chicken with Whole Wheat Fettuccine and Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Lighter Creamy Garlic Chicken with Whole Wheat Fettuccine and Wilted Spinach

Savor a beautifully balanced plate featuring tender chicken bathed in a light, creamy garlic sauce, served alongside wholesome whole wheat fettuccine and perfectly wilted spinach. This dish delivers a nourishing blend of lean protein and fiber-rich greens, ensuring both taste and vitality in every bite.

NUTRITION

371kcal
Protein
40.8g
Fat
4.4g
Carbs
45.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 ounces Whole Wheat Fettuccine (dry)

2 cups Fresh Spinach

1/4 cup Nonfat Greek Yogurt

2 Garlic Cloves

1/2 teaspoon Olive Oil

1/4 cup Low-Sodium Chicken Broth

PREPARATION

  • 1

    Begin by cooking the whole wheat fettuccine according to package instructions until al dente, then drain and set aside.

  • 2

    Season the chicken breast lightly with salt and pepper. In a non-stick skillet, heat the olive oil over medium heat.

  • 3

    Sauté the chicken on both sides until golden and cooked through, about 4-5 minutes per side. Remove the chicken from the skillet and let rest.

  • 4

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

  • 5

    Add the low-sodium chicken broth to deglaze the pan, scraping up any browned bits. Lower the heat and stir in the nonfat Greek yogurt to create a light, creamy garlic sauce.

  • 6

    Return the chicken to the skillet to warm through in the sauce, then add the fresh spinach. Toss gently until the spinach wilts around the chicken and pasta.

  • 7

    Combine the cooked whole wheat fettuccine with the chicken and sauce, ensuring everything is evenly coated. Serve warm and enjoy your light yet satisfying meal.