Light Creamy Chicken Alfredo Pasta

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

Light Creamy Chicken Alfredo Pasta

YOUR SOLIN GENERATED RECIPE

Light Creamy Chicken Alfredo Pasta

Enjoy a comforting plate of Light Creamy Chicken Alfredo Pasta featuring tender grilled chicken breast served over whole wheat pasta and bathed in a silky, light alfredo sauce enhanced with a hint of garlic and fresh spinach. This dish delivers savory satisfaction without overloading your calories.

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NUTRITION

432kcal
Protein
36.4g
Fat
10.6g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta (Dry)

1/4 cup Unsweetened Almond Milk

2 tbsp Light Cream Cheese

1 cup Fresh Spinach

1 clove Garlic

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium heat.

  • 3

    Cook the chicken for about 5-6 minutes on each side or until fully cooked and lightly browned. Remove from the skillet and slice into strips.

  • 4

    In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds.

  • 5

    Mix in the unsweetened almond milk and light cream cheese, stirring constantly until the cream cheese melts and the sauce is smooth.

  • 6

    Add the fresh spinach to the sauce and allow it to wilt, stirring gently.

  • 7

    Combine the cooked pasta with the sauce, then fold in the sliced chicken.

  • 8

    Season with additional salt and pepper if needed, serve warm, and enjoy your light creamy chicken alfredo pasta.

Light Creamy Chicken Alfredo Pasta

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

Light Creamy Chicken Alfredo Pasta

YOUR SOLIN GENERATED RECIPE

Light Creamy Chicken Alfredo Pasta

Enjoy a comforting plate of Light Creamy Chicken Alfredo Pasta featuring tender grilled chicken breast served over whole wheat pasta and bathed in a silky, light alfredo sauce enhanced with a hint of garlic and fresh spinach. This dish delivers savory satisfaction without overloading your calories.

NUTRITION

432kcal
Protein
36.4g
Fat
10.6g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta (Dry)

1/4 cup Unsweetened Almond Milk

2 tbsp Light Cream Cheese

1 cup Fresh Spinach

1 clove Garlic

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium heat.

  • 3

    Cook the chicken for about 5-6 minutes on each side or until fully cooked and lightly browned. Remove from the skillet and slice into strips.

  • 4

    In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds.

  • 5

    Mix in the unsweetened almond milk and light cream cheese, stirring constantly until the cream cheese melts and the sauce is smooth.

  • 6

    Add the fresh spinach to the sauce and allow it to wilt, stirring gently.

  • 7

    Combine the cooked pasta with the sauce, then fold in the sliced chicken.

  • 8

    Season with additional salt and pepper if needed, serve warm, and enjoy your light creamy chicken alfredo pasta.