Creamy Roasted Butternut Squash Pasta

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

Creamy Roasted Butternut Squash Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Pasta

Enjoy a vibrant and comforting meal featuring tender roasted butternut squash and succulent chicken breast tossed with whole wheat pasta and creamy white beans, brought together with a dollop of tangy Greek yogurt. The combination delivers a harmonious balance of flavors, textures, and a satisfying creaminess with a hint of olive oil for a silky finish.

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NUTRITION

516kcal
Protein
39.8g
Fat
9.3g
Carbs
74g

SERVINGS

1 serving

INGREDIENTS

40g Whole Wheat Pasta

1 cup (205g) roasted Butternut Squash

1/2 cup (130g) Cannellini Beans

75g Chicken Breast

2 tbsp Low-Fat Greek Yogurt

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss diced butternut squash with a teaspoon of olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 2

    Roast the butternut squash in the oven for about 20-25 minutes until tender and lightly caramelized.

  • 3

    While the squash roasts, bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 4

    In a skillet over medium heat, lightly sear the chicken breast (pre-sliced or cubed) until fully cooked, about 5-7 minutes. Season with a pinch of salt and pepper.

  • 5

    In a bowl, combine the roasted butternut squash, half a cup of cannellini beans, and the seared chicken. Gently mix in the cooked pasta.

  • 6

    Stir in the low-fat Greek yogurt to create a light, creamy sauce, ensuring all the ingredients are evenly coated.

  • 7

    Taste and adjust seasonings as needed, then serve warm and enjoy your wholesome, protein-packed meal.

Creamy Roasted Butternut Squash Pasta

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

Creamy Roasted Butternut Squash Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Pasta

Enjoy a vibrant and comforting meal featuring tender roasted butternut squash and succulent chicken breast tossed with whole wheat pasta and creamy white beans, brought together with a dollop of tangy Greek yogurt. The combination delivers a harmonious balance of flavors, textures, and a satisfying creaminess with a hint of olive oil for a silky finish.

NUTRITION

516kcal
Protein
39.8g
Fat
9.3g
Carbs
74g

SERVINGS

1 serving

INGREDIENTS

40g Whole Wheat Pasta

1 cup (205g) roasted Butternut Squash

1/2 cup (130g) Cannellini Beans

75g Chicken Breast

2 tbsp Low-Fat Greek Yogurt

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss diced butternut squash with a teaspoon of olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 2

    Roast the butternut squash in the oven for about 20-25 minutes until tender and lightly caramelized.

  • 3

    While the squash roasts, bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 4

    In a skillet over medium heat, lightly sear the chicken breast (pre-sliced or cubed) until fully cooked, about 5-7 minutes. Season with a pinch of salt and pepper.

  • 5

    In a bowl, combine the roasted butternut squash, half a cup of cannellini beans, and the seared chicken. Gently mix in the cooked pasta.

  • 6

    Stir in the low-fat Greek yogurt to create a light, creamy sauce, ensuring all the ingredients are evenly coated.

  • 7

    Taste and adjust seasonings as needed, then serve warm and enjoy your wholesome, protein-packed meal.