Creamy Chicken and Crispy Prosciutto Pasta with Spinach

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

Creamy Chicken and Crispy Prosciutto Pasta with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Crispy Prosciutto Pasta with Spinach

Savor a delightful medley of tender chicken and crispy prosciutto tossed with al dente pasta, vibrant spinach, and a light, creamy Greek yogurt sauce accented by a hint of garlic and olive oil. This dish offers a perfect balance of rich flavors and textures, ideal for a satisfying meal.

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NUTRITION

343kcal
Protein
38.8g
Fat
10.2g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 oz Whole Wheat Pasta

1 cup Spinach

1 slice Prosciutto

2 tbsp Greek Yogurt (Nonfat)

1 tsp Olive Oil

1 clove Garlic

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat pasta until al dente, then drain and set aside.

  • 2

    While the pasta is cooking, heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant.

  • 3

    Add the chicken breast (sliced into bite-sized pieces) to the skillet and cook until lightly browned and cooked through.

  • 4

    Crisp the prosciutto in a separate pan for a couple of minutes until it becomes slightly crunchy, then crumble it over the chicken.

  • 5

    Stir in the spinach and allow it to wilt slightly from the residual heat.

  • 6

    Lower the heat and mix in the Greek yogurt to create a light creamy sauce. Combine the cooked pasta with the chicken mixture and toss gently until evenly coated.

  • 7

    Season with salt and pepper to taste, and serve immediately.

Creamy Chicken and Crispy Prosciutto Pasta with Spinach

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

Creamy Chicken and Crispy Prosciutto Pasta with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Crispy Prosciutto Pasta with Spinach

Savor a delightful medley of tender chicken and crispy prosciutto tossed with al dente pasta, vibrant spinach, and a light, creamy Greek yogurt sauce accented by a hint of garlic and olive oil. This dish offers a perfect balance of rich flavors and textures, ideal for a satisfying meal.

NUTRITION

343kcal
Protein
38.8g
Fat
10.2g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 oz Whole Wheat Pasta

1 cup Spinach

1 slice Prosciutto

2 tbsp Greek Yogurt (Nonfat)

1 tsp Olive Oil

1 clove Garlic

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat pasta until al dente, then drain and set aside.

  • 2

    While the pasta is cooking, heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant.

  • 3

    Add the chicken breast (sliced into bite-sized pieces) to the skillet and cook until lightly browned and cooked through.

  • 4

    Crisp the prosciutto in a separate pan for a couple of minutes until it becomes slightly crunchy, then crumble it over the chicken.

  • 5

    Stir in the spinach and allow it to wilt slightly from the residual heat.

  • 6

    Lower the heat and mix in the Greek yogurt to create a light creamy sauce. Combine the cooked pasta with the chicken mixture and toss gently until evenly coated.

  • 7

    Season with salt and pepper to taste, and serve immediately.