Whole Wheat Farfalle with Creamy Tomato Sauce and Crisp Garden Salad

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

Whole Wheat Farfalle with Creamy Tomato Sauce and Crisp Garden Salad

YOUR SOLIN GENERATED RECIPE

Whole Wheat Farfalle with Creamy Tomato Sauce and Crisp Garden Salad

Enjoy a vibrant and clean meal combining hearty whole wheat pasta coated in a velvety tomato and Greek yogurt sauce with tender, grilled chicken breast, accompanied by a bright and refreshing garden salad drizzled with olive oil.

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NUTRITION

534kcal
Protein
45.2g
Fat
9.4g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

3 oz Whole Wheat Farfalle

1 cup Diced Tomatoes (Canned, No Salt Added)

1/4 cup Non-fat Greek Yogurt

3 oz Grilled Chicken Breast

1 cup Mixed Greens

1/2 cup Cherry Tomatoes

1 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    In a small saucepan, warm the diced tomatoes over medium heat. Stir in the non-fat Greek yogurt to create a creamy tomato sauce, and let it warm through without boiling.

  • 3

    Thinly slice the grilled chicken breast if not pre-sliced.

  • 4

    Toss the cooked farfalle with the creamy tomato sauce, ensuring the pasta is well-coated.

  • 5

    In a bowl, combine the mixed greens and cherry tomatoes. Drizzle with olive oil and toss lightly.

  • 6

    Plate the creamy farfalle topped with slices of grilled chicken alongside the crisp garden salad, and serve immediately.

Whole Wheat Farfalle with Creamy Tomato Sauce and Crisp Garden Salad

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

Whole Wheat Farfalle with Creamy Tomato Sauce and Crisp Garden Salad

YOUR SOLIN GENERATED RECIPE

Whole Wheat Farfalle with Creamy Tomato Sauce and Crisp Garden Salad

Enjoy a vibrant and clean meal combining hearty whole wheat pasta coated in a velvety tomato and Greek yogurt sauce with tender, grilled chicken breast, accompanied by a bright and refreshing garden salad drizzled with olive oil.

NUTRITION

534kcal
Protein
45.2g
Fat
9.4g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

3 oz Whole Wheat Farfalle

1 cup Diced Tomatoes (Canned, No Salt Added)

1/4 cup Non-fat Greek Yogurt

3 oz Grilled Chicken Breast

1 cup Mixed Greens

1/2 cup Cherry Tomatoes

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    In a small saucepan, warm the diced tomatoes over medium heat. Stir in the non-fat Greek yogurt to create a creamy tomato sauce, and let it warm through without boiling.

  • 3

    Thinly slice the grilled chicken breast if not pre-sliced.

  • 4

    Toss the cooked farfalle with the creamy tomato sauce, ensuring the pasta is well-coated.

  • 5

    In a bowl, combine the mixed greens and cherry tomatoes. Drizzle with olive oil and toss lightly.

  • 6

    Plate the creamy farfalle topped with slices of grilled chicken alongside the crisp garden salad, and serve immediately.