Creamy Chicken Pasta with Roasted Vegetables

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

Creamy Chicken Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Pasta with Roasted Vegetables

A comforting, hearty dish combining tender roasted chicken breast with whole wheat pasta tossed in a light, creamy sauce and a medley of roasted vegetables. Each bite delivers a savory combination of flavors, with a velvety cream cheese sauce enhancing the natural sweetness of the vegetables, making it a balanced meal perfect for dinner.

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NUTRITION

460kcal
Protein
42.5g
Fat
15g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1 Zucchini (approx 100g)

1 Red Bell Pepper (approx 80g)

1/2 cup Cherry Tomatoes (approx 50g)

2 ounces Low-Fat Cream Cheese

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the zucchini into rounds, slice the red bell pepper into strips, and halve the cherry tomatoes.

  • 3

    Toss the vegetables with olive oil, salt, and pepper, then spread on a baking sheet. Roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, season the chicken breast with your preferred herbs and a pinch of salt and pepper. Grill or sear the chicken in a non-stick pan over medium heat for about 4-5 minutes on each side until fully cooked. Once cooked, slice into strips.

  • 5

    Prepare the whole wheat pasta according to package instructions until al dente. Drain the pasta and return it to the pot.

  • 6

    In a small saucepan over low heat, gently warm the low-fat cream cheese to soften it, then stir into the pasta to create a light, creamy sauce.

  • 7

    Combine the roasted vegetables and sliced chicken with the creamy pasta. Toss gently to distribute all ingredients evenly.

  • 8

    Serve warm and enjoy your balanced, creamy chicken pasta with roasted vegetables.

Creamy Chicken Pasta with Roasted Vegetables

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

Creamy Chicken Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Pasta with Roasted Vegetables

A comforting, hearty dish combining tender roasted chicken breast with whole wheat pasta tossed in a light, creamy sauce and a medley of roasted vegetables. Each bite delivers a savory combination of flavors, with a velvety cream cheese sauce enhancing the natural sweetness of the vegetables, making it a balanced meal perfect for dinner.

NUTRITION

460kcal
Protein
42.5g
Fat
15g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1 Zucchini (approx 100g)

1 Red Bell Pepper (approx 80g)

1/2 cup Cherry Tomatoes (approx 50g)

2 ounces Low-Fat Cream Cheese

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the zucchini into rounds, slice the red bell pepper into strips, and halve the cherry tomatoes.

  • 3

    Toss the vegetables with olive oil, salt, and pepper, then spread on a baking sheet. Roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, season the chicken breast with your preferred herbs and a pinch of salt and pepper. Grill or sear the chicken in a non-stick pan over medium heat for about 4-5 minutes on each side until fully cooked. Once cooked, slice into strips.

  • 5

    Prepare the whole wheat pasta according to package instructions until al dente. Drain the pasta and return it to the pot.

  • 6

    In a small saucepan over low heat, gently warm the low-fat cream cheese to soften it, then stir into the pasta to create a light, creamy sauce.

  • 7

    Combine the roasted vegetables and sliced chicken with the creamy pasta. Toss gently to distribute all ingredients evenly.

  • 8

    Serve warm and enjoy your balanced, creamy chicken pasta with roasted vegetables.