Lean Chicken Carbonara Pasta with Wilted Greens

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

Lean Chicken Carbonara Pasta with Wilted Greens

YOUR SOLIN GENERATED RECIPE

Lean Chicken Carbonara Pasta with Wilted Greens

Enjoy a lighter twist on classic carbonara with lean chicken, whole wheat pasta, a smooth egg-based sauce, and nutrient-packed wilted greens. This dish delivers a satisfying mix of savory flavors with a creamy, silky texture while keeping the meal balanced and delicious. Perfect for a wholesome dinner that supports your nutrition goals.

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NUTRITION

445kcal
Protein
40.1g
Fat
13.8g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz dry Whole Wheat Pasta

1 Egg

1 cup Spinach

1 tsp Olive Oil

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Bring a pot of water to a boil, add a pinch of salt, and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 2

    While the pasta cooks, season the chicken breast with salt and pepper. Heat olive oil in a non-stick pan over medium-high heat and cook the chicken until golden brown and cooked through, about 4-5 minutes per side. Remove from the pan and let rest, then slice into strips.

  • 3

    In the same pan, add minced garlic and sauté for about 30 seconds until fragrant. Add the spinach and cook until just wilted, about 1-2 minutes.

  • 4

    In a small bowl, beat the egg lightly. Return the cooked pasta back to the pan with the wilted spinach and garlic. Remove the pan from heat to avoid scrambling the egg, and quickly stir in the beaten egg to create a creamy sauce that coats the pasta.

  • 5

    Top with the sliced chicken breast, gently mixing everything together. Adjust salt and pepper to taste, and serve immediately.

Lean Chicken Carbonara Pasta with Wilted Greens

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

Lean Chicken Carbonara Pasta with Wilted Greens

YOUR SOLIN GENERATED RECIPE

Lean Chicken Carbonara Pasta with Wilted Greens

Enjoy a lighter twist on classic carbonara with lean chicken, whole wheat pasta, a smooth egg-based sauce, and nutrient-packed wilted greens. This dish delivers a satisfying mix of savory flavors with a creamy, silky texture while keeping the meal balanced and delicious. Perfect for a wholesome dinner that supports your nutrition goals.

NUTRITION

445kcal
Protein
40.1g
Fat
13.8g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz dry Whole Wheat Pasta

1 Egg

1 cup Spinach

1 tsp Olive Oil

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Bring a pot of water to a boil, add a pinch of salt, and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 2

    While the pasta cooks, season the chicken breast with salt and pepper. Heat olive oil in a non-stick pan over medium-high heat and cook the chicken until golden brown and cooked through, about 4-5 minutes per side. Remove from the pan and let rest, then slice into strips.

  • 3

    In the same pan, add minced garlic and sauté for about 30 seconds until fragrant. Add the spinach and cook until just wilted, about 1-2 minutes.

  • 4

    In a small bowl, beat the egg lightly. Return the cooked pasta back to the pan with the wilted spinach and garlic. Remove the pan from heat to avoid scrambling the egg, and quickly stir in the beaten egg to create a creamy sauce that coats the pasta.

  • 5

    Top with the sliced chicken breast, gently mixing everything together. Adjust salt and pepper to taste, and serve immediately.