Creamy Lemon Herb Chicken with Whole Wheat Pasta

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

Creamy Lemon Herb Chicken with Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chicken with Whole Wheat Pasta

Savor the delightful harmony of tender herb-infused chicken and whole wheat pasta bathed in a light, creamy lemon sauce. This dish dazzles your taste buds with zesty lemon, delicate garlic, and fresh herbs, making it an ideal choice for a nutritious meal any time of day.

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NUTRITION

503kcal
Protein
49.3g
Fat
14.5g
Carbs
49.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta (dry)

2 tbsp Low-Fat Cream Cheese

2 tbsp Lemon Juice

1 tsp Olive Oil

1/4 cup Low-Sodium Chicken Broth

1 clove Garlic

2 tbsp Fresh Parsley

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PREPARATION

  • 1

    Bring a pot of water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 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 breast (pre-cooked or lightly seared if raw) to the skillet and warm through until lightly golden.

  • 4

    Stir in the low-sodium chicken broth and lemon juice, letting it reduce slightly for 1-2 minutes.

  • 5

    Mix in the low-fat cream cheese gradually, stirring continuously to form a smooth, creamy sauce.

  • 6

    Fold the cooked whole wheat pasta into the skillet, ensuring all components are well coated with the creamy lemon herb sauce.

  • 7

    Finish by sprinkling fresh parsley over the dish, adjust salt and pepper as desired, and serve warm.

Creamy Lemon Herb Chicken with Whole Wheat Pasta

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

Creamy Lemon Herb Chicken with Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chicken with Whole Wheat Pasta

Savor the delightful harmony of tender herb-infused chicken and whole wheat pasta bathed in a light, creamy lemon sauce. This dish dazzles your taste buds with zesty lemon, delicate garlic, and fresh herbs, making it an ideal choice for a nutritious meal any time of day.

NUTRITION

503kcal
Protein
49.3g
Fat
14.5g
Carbs
49.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta (dry)

2 tbsp Low-Fat Cream Cheese

2 tbsp Lemon Juice

1 tsp Olive Oil

1/4 cup Low-Sodium Chicken Broth

1 clove Garlic

2 tbsp Fresh Parsley

PREPARATION

  • 1

    Bring a pot of water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 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 breast (pre-cooked or lightly seared if raw) to the skillet and warm through until lightly golden.

  • 4

    Stir in the low-sodium chicken broth and lemon juice, letting it reduce slightly for 1-2 minutes.

  • 5

    Mix in the low-fat cream cheese gradually, stirring continuously to form a smooth, creamy sauce.

  • 6

    Fold the cooked whole wheat pasta into the skillet, ensuring all components are well coated with the creamy lemon herb sauce.

  • 7

    Finish by sprinkling fresh parsley over the dish, adjust salt and pepper as desired, and serve warm.