Creamy Chicken and Vegetable Whole Grain Pasta

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

Creamy Chicken and Vegetable Whole Grain Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Whole Grain Pasta

Enjoy a well-balanced dish featuring tender chicken, hearty whole grain pasta, and a colorful medley of vegetables enveloped in a light and creamy Greek yogurt sauce. Perfect for lunch or dinner, this meal offers a satisfying mix of protein, fiber, and complex carbs.

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NUTRITION

518kcal
Protein
49.5g
Fat
9g
Carbs
57.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup dry Whole Grain Pasta

100 g Broccoli Florets

1 medium Carrot

1/2 cup Non-Fat Greek Yogurt

2 cloves Garlic

2 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Cook the whole grain pasta according to package instructions until al dente, then drain and set aside.

  • 2

    Meanwhile, heat the olive oil in a large pan over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add diced chicken breast to the pan and cook for 5-7 minutes until browned and cooked through. Season lightly with salt and pepper.

  • 4

    Add chopped broccoli florets and sliced carrot to the pan and sauté for an additional 3-4 minutes until vegetables are tender but still crisp.

  • 5

    Reduce heat and stir in the non-fat Greek yogurt to create a creamy sauce, warming gently without boiling.

  • 6

    Toss in the cooked pasta and mix until all ingredients are well combined and heated through. Adjust seasoning with salt and pepper as needed.

  • 7

    Serve warm and enjoy your balanced, protein-packed meal.

Creamy Chicken and Vegetable Whole Grain Pasta

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

Creamy Chicken and Vegetable Whole Grain Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Whole Grain Pasta

Enjoy a well-balanced dish featuring tender chicken, hearty whole grain pasta, and a colorful medley of vegetables enveloped in a light and creamy Greek yogurt sauce. Perfect for lunch or dinner, this meal offers a satisfying mix of protein, fiber, and complex carbs.

NUTRITION

518kcal
Protein
49.5g
Fat
9g
Carbs
57.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup dry Whole Grain Pasta

100 g Broccoli Florets

1 medium Carrot

1/2 cup Non-Fat Greek Yogurt

2 cloves Garlic

2 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Cook the whole grain pasta according to package instructions until al dente, then drain and set aside.

  • 2

    Meanwhile, heat the olive oil in a large pan over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add diced chicken breast to the pan and cook for 5-7 minutes until browned and cooked through. Season lightly with salt and pepper.

  • 4

    Add chopped broccoli florets and sliced carrot to the pan and sauté for an additional 3-4 minutes until vegetables are tender but still crisp.

  • 5

    Reduce heat and stir in the non-fat Greek yogurt to create a creamy sauce, warming gently without boiling.

  • 6

    Toss in the cooked pasta and mix until all ingredients are well combined and heated through. Adjust seasoning with salt and pepper as needed.

  • 7

    Serve warm and enjoy your balanced, protein-packed meal.