Healthy Creamy Chicken Alfredo Pasta

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

Healthy Creamy Chicken Alfredo Pasta

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Chicken Alfredo Pasta

Enjoy a lighter twist on traditional Chicken Alfredo with tender chicken breast, whole wheat pasta, and a creamy sauce made from non-fat Greek yogurt and Parmesan, enhanced with baby spinach and garlic for an extra burst of flavor. This balanced dish provides a satisfying mix of protein and whole-grain goodness without compromising on taste.

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NUTRITION

479kcal
Protein
51.1g
Fat
11.1g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Whole Wheat Pasta

1/4 cup Non-Fat Greek Yogurt

1 tbsp Grated Parmesan Cheese

1 cup Fresh Spinach

1 clove Garlic, minced

1 tsp Olive Oil

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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

    Season the chicken breast with salt and pepper. In a skillet, heat olive oil over medium heat and add the minced garlic. Sauté for about 30 seconds until fragrant.

  • 3

    Add the chicken breast to the skillet and cook for about 4-5 minutes on each side until fully cooked and no longer pink in the center. Remove the chicken from the skillet and slice it into strips.

  • 4

    In the same skillet, lower the heat and add the cooked pasta along with the fresh spinach. Stir until the spinach begins to wilt.

  • 5

    Mix in the non-fat Greek yogurt and grated Parmesan cheese, stirring until the sauce is creamy and well combined with the pasta. Adjust seasoning with salt and pepper as needed.

  • 6

    Top the pasta with the sliced chicken and serve immediately.

Healthy Creamy Chicken Alfredo Pasta

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

Healthy Creamy Chicken Alfredo Pasta

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Chicken Alfredo Pasta

Enjoy a lighter twist on traditional Chicken Alfredo with tender chicken breast, whole wheat pasta, and a creamy sauce made from non-fat Greek yogurt and Parmesan, enhanced with baby spinach and garlic for an extra burst of flavor. This balanced dish provides a satisfying mix of protein and whole-grain goodness without compromising on taste.

NUTRITION

479kcal
Protein
51.1g
Fat
11.1g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Whole Wheat Pasta

1/4 cup Non-Fat Greek Yogurt

1 tbsp Grated Parmesan Cheese

1 cup Fresh Spinach

1 clove Garlic, minced

1 tsp Olive Oil

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

    Season the chicken breast with salt and pepper. In a skillet, heat olive oil over medium heat and add the minced garlic. Sauté for about 30 seconds until fragrant.

  • 3

    Add the chicken breast to the skillet and cook for about 4-5 minutes on each side until fully cooked and no longer pink in the center. Remove the chicken from the skillet and slice it into strips.

  • 4

    In the same skillet, lower the heat and add the cooked pasta along with the fresh spinach. Stir until the spinach begins to wilt.

  • 5

    Mix in the non-fat Greek yogurt and grated Parmesan cheese, stirring until the sauce is creamy and well combined with the pasta. Adjust seasoning with salt and pepper as needed.

  • 6

    Top the pasta with the sliced chicken and serve immediately.