Creamy Chicken Alfredo with Roasted Asparagus

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

Creamy Chicken Alfredo with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Alfredo with Roasted Asparagus

Enjoy a balanced twist on classic Alfredo with tender grilled chicken, light whole wheat pasta, and a creamy, tangy sauce enhanced with Greek yogurt and parmesan, all paired with perfectly roasted asparagus. A satisfying meal that delivers comfort and nutrition in every bite.

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NUTRITION

330kcal
Protein
38.2g
Fat
10.1g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

5 spears Asparagus

1/4 cup Nonfat Greek Yogurt

1 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the asparagus.

  • 2

    Season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium heat for about 6-7 minutes per side until fully cooked, then slice into strips.

  • 3

    Toss the asparagus with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 10-12 minutes until tender and lightly browned.

  • 4

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

  • 5

    In a small saucepan over low heat, sauté minced garlic for about 30 seconds until fragrant. Stir in Nonfat Greek Yogurt and grated Parmesan cheese to create a creamy sauce. Warm gently without boiling to prevent curdling. Season with salt and pepper.

  • 6

    Combine the pasta with the sauce, then top with sliced grilled chicken and roasted asparagus. Serve immediately.

Creamy Chicken Alfredo with Roasted Asparagus

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

Creamy Chicken Alfredo with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Alfredo with Roasted Asparagus

Enjoy a balanced twist on classic Alfredo with tender grilled chicken, light whole wheat pasta, and a creamy, tangy sauce enhanced with Greek yogurt and parmesan, all paired with perfectly roasted asparagus. A satisfying meal that delivers comfort and nutrition in every bite.

NUTRITION

330kcal
Protein
38.2g
Fat
10.1g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

5 spears Asparagus

1/4 cup Nonfat Greek Yogurt

1 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the asparagus.

  • 2

    Season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium heat for about 6-7 minutes per side until fully cooked, then slice into strips.

  • 3

    Toss the asparagus with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 10-12 minutes until tender and lightly browned.

  • 4

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

  • 5

    In a small saucepan over low heat, sauté minced garlic for about 30 seconds until fragrant. Stir in Nonfat Greek Yogurt and grated Parmesan cheese to create a creamy sauce. Warm gently without boiling to prevent curdling. Season with salt and pepper.

  • 6

    Combine the pasta with the sauce, then top with sliced grilled chicken and roasted asparagus. Serve immediately.