YOUR SOLIN GENERATED RECIPE
Creamy Chicken Alfredo with Garlicky Spinach and Whole Wheat Penne
Savor a comforting bowl of creamy chicken alfredo crafted with tender grilled chicken breast, whole wheat penne, and a light, tangy homemade alfredo sauce enhanced with Greek yogurt and Parmesan. Served alongside garlicky sautéed spinach, this dish balances richness with fresh, vibrant greens to create a meal that’s both satisfying and nutritious.
INGREDIENTS
4 oz Chicken Breast (Boneless, Skinless)
0.5 cup Whole Wheat Penne Pasta
0.25 cup Low-Fat Greek Yogurt
1 tbsp Grated Parmesan Cheese
2 cups Fresh Spinach
2 cloves Garlic
2 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat a grill pan or skillet over medium-high heat. Season the 4 oz chicken breast with salt and pepper.
Grill the chicken for about 5-6 minutes per side or until fully cooked. Once done, let it rest, then slice into strips.
Meanwhile, cook the whole wheat penne according to package directions until al dente. Drain and set aside.
In a small bowl, mix the 0.25 cup low-fat Greek yogurt with 1 tablespoon grated Parmesan cheese. Set aside as your light alfredo sauce.
Heat 2 teaspoons olive oil in a pan over medium heat. Add 2 minced garlic cloves and sauté for about 30 seconds until fragrant.
Add 2 cups of fresh spinach to the pan and sauté for 2-3 minutes until wilted. Season with a pinch of salt and pepper.
Combine the pasta with the yogurt-Parmesan sauce in a large serving bowl. Toss gently to coat the pasta evenly.
Top the sauced pasta with sliced grilled chicken and garlicky spinach. Serve immediately and enjoy!