Creamy Chicken Alfredo with Spinach and Whole Wheat Pasta

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

Creamy Chicken Alfredo with Spinach and Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Alfredo with Spinach and Whole Wheat Pasta

Enjoy a luscious and satisfying plate of whole wheat pasta tossed with tender chicken breast, fresh spinach, and a creamy alfredo sauce made lighter with low-fat milk and Parmesan. This dish combines the hearty flavor of chicken with the vibrant notes of garlic and spinach for a balanced and delightful meal.

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NUTRITION

397kcal
Protein
40g
Fat
8.5g
Carbs
44.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1 cup Fresh Spinach

1/4 cup Low-Fat Milk

1 tbsp Parmesan Cheese

1/2 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 according to package directions until al dente. Drain and set aside.

  • 2

    While the pasta cooks, heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Add the chicken breast (sliced into bite-sized pieces) to the skillet and cook until browned and fully cooked, about 5-6 minutes.

  • 4

    Pour in the low-fat milk and sprinkle in the Parmesan cheese, stirring continuously to create a light, creamy sauce.

  • 5

    Fold in the fresh spinach and allow it to wilt into the sauce, stirring for about 1-2 minutes.

  • 6

    Combine the cooked pasta with the sauce and chicken mixture, stirring gently to coat all ingredients evenly.

  • 7

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

Creamy Chicken Alfredo with Spinach and Whole Wheat Pasta

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

Creamy Chicken Alfredo with Spinach and Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Alfredo with Spinach and Whole Wheat Pasta

Enjoy a luscious and satisfying plate of whole wheat pasta tossed with tender chicken breast, fresh spinach, and a creamy alfredo sauce made lighter with low-fat milk and Parmesan. This dish combines the hearty flavor of chicken with the vibrant notes of garlic and spinach for a balanced and delightful meal.

NUTRITION

397kcal
Protein
40g
Fat
8.5g
Carbs
44.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1 cup Fresh Spinach

1/4 cup Low-Fat Milk

1 tbsp Parmesan Cheese

1/2 tsp Olive Oil

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    While the pasta cooks, heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Add the chicken breast (sliced into bite-sized pieces) to the skillet and cook until browned and fully cooked, about 5-6 minutes.

  • 4

    Pour in the low-fat milk and sprinkle in the Parmesan cheese, stirring continuously to create a light, creamy sauce.

  • 5

    Fold in the fresh spinach and allow it to wilt into the sauce, stirring for about 1-2 minutes.

  • 6

    Combine the cooked pasta with the sauce and chicken mixture, stirring gently to coat all ingredients evenly.

  • 7

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