Creamy Chicken and Butternut Squash Baked Pasta with Fresh Spinach

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

Creamy Chicken and Butternut Squash Baked Pasta with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Butternut Squash Baked Pasta with Fresh Spinach

Enjoy a comforting bowl of baked pasta featuring tender chicken, sweet roasted butternut squash, and vibrant spinach, all enveloped in a light and creamy Greek yogurt sauce. This dish balances hearty protein with seasonal vegetables and whole wheat pasta for a satisfying meal.

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NUTRITION

565kcal
Protein
52.2g
Fat
9.8g
Carbs
70.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup diced Butternut Squash

2 oz Whole Wheat Pasta (dry)

1 cup Baby Spinach

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1/2 cup Low Sodium Chicken Broth

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat pasta according to package instructions until al dente, then drain.

  • 3

    In a pan, heat the olive oil over medium heat. Sauté the diced butternut squash with garlic powder and onion powder until tender, about 5-7 minutes.

  • 4

    Season the chicken breast with salt and pepper. Sear it in a separate pan over medium-high heat until lightly browned on both sides, about 3-4 minutes per side, then cut into bite-sized pieces.

  • 5

    In a large bowl, combine the cooked pasta, sautéed squash, chicken pieces, and baby spinach.

  • 6

    Mix in the nonfat Greek yogurt and low sodium chicken broth until the mixture is well coated. Adjust seasoning with salt and pepper as needed.

  • 7

    Transfer the mixture into a lightly greased baking dish and bake for 10-12 minutes, until the dish is heated through and the flavors meld together.

  • 8

    Serve warm and enjoy your creamy, comforting baked pasta.

Creamy Chicken and Butternut Squash Baked Pasta with Fresh Spinach

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

Creamy Chicken and Butternut Squash Baked Pasta with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Butternut Squash Baked Pasta with Fresh Spinach

Enjoy a comforting bowl of baked pasta featuring tender chicken, sweet roasted butternut squash, and vibrant spinach, all enveloped in a light and creamy Greek yogurt sauce. This dish balances hearty protein with seasonal vegetables and whole wheat pasta for a satisfying meal.

NUTRITION

565kcal
Protein
52.2g
Fat
9.8g
Carbs
70.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup diced Butternut Squash

2 oz Whole Wheat Pasta (dry)

1 cup Baby Spinach

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1/2 cup Low Sodium Chicken Broth

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat pasta according to package instructions until al dente, then drain.

  • 3

    In a pan, heat the olive oil over medium heat. Sauté the diced butternut squash with garlic powder and onion powder until tender, about 5-7 minutes.

  • 4

    Season the chicken breast with salt and pepper. Sear it in a separate pan over medium-high heat until lightly browned on both sides, about 3-4 minutes per side, then cut into bite-sized pieces.

  • 5

    In a large bowl, combine the cooked pasta, sautéed squash, chicken pieces, and baby spinach.

  • 6

    Mix in the nonfat Greek yogurt and low sodium chicken broth until the mixture is well coated. Adjust seasoning with salt and pepper as needed.

  • 7

    Transfer the mixture into a lightly greased baking dish and bake for 10-12 minutes, until the dish is heated through and the flavors meld together.

  • 8

    Serve warm and enjoy your creamy, comforting baked pasta.