Healthy Creamy Plant-Based Chicken Pasta

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

Healthy Creamy Plant-Based Chicken Pasta

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Plant-Based Chicken Pasta

Savor this delightful fusion of plant-based chicken, whole wheat pasta, and a luxuriously creamy sauce crafted from silken tofu and nutritional yeast. The velvety texture, aromatic hints of garlic and spinach, and perfectly balanced flavors make this dish a satisfying meal for any time of day.

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NUTRITION

536kcal
Protein
46.9g
Fat
17.9g
Carbs
56.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Plant-Based Chicken

1 cup Whole Wheat Pasta (cooked)

1/2 cup Silken Tofu

2 tbsp Nutritional Yeast

1/2 cup Unsweetened Almond Milk

1 cup Fresh Spinach

1 tsp Olive Oil

1 Garlic Clove

1 Small Onion

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PREPARATION

  • 1

    Cook the whole wheat pasta according to package directions until al dente, then drain and set aside.

  • 2

    In a skillet, heat the olive oil over medium heat. Sauté the chopped small onion and minced garlic until translucent and fragrant.

  • 3

    Add the plant-based chicken pieces into the skillet and cook until lightly browned, about 3-4 minutes.

  • 4

    In a blender, combine the silken tofu, unsweetened almond milk, nutritional yeast, and a pinch of salt and pepper. Blend until the sauce is smooth and creamy.

  • 5

    Pour the blended sauce into the skillet, stirring to combine with the chicken mixture. Let it simmer for 2-3 minutes to heat through.

  • 6

    Fold in the fresh spinach, allowing it to wilt into the creamy sauce.

  • 7

    Toss in the cooked whole wheat pasta and mix until everything is evenly coated in the sauce.

  • 8

    Adjust seasoning to taste and serve warm.

Healthy Creamy Plant-Based Chicken Pasta

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

Healthy Creamy Plant-Based Chicken Pasta

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Plant-Based Chicken Pasta

Savor this delightful fusion of plant-based chicken, whole wheat pasta, and a luxuriously creamy sauce crafted from silken tofu and nutritional yeast. The velvety texture, aromatic hints of garlic and spinach, and perfectly balanced flavors make this dish a satisfying meal for any time of day.

NUTRITION

536kcal
Protein
46.9g
Fat
17.9g
Carbs
56.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Plant-Based Chicken

1 cup Whole Wheat Pasta (cooked)

1/2 cup Silken Tofu

2 tbsp Nutritional Yeast

1/2 cup Unsweetened Almond Milk

1 cup Fresh Spinach

1 tsp Olive Oil

1 Garlic Clove

1 Small Onion

PREPARATION

  • 1

    Cook the whole wheat pasta according to package directions until al dente, then drain and set aside.

  • 2

    In a skillet, heat the olive oil over medium heat. Sauté the chopped small onion and minced garlic until translucent and fragrant.

  • 3

    Add the plant-based chicken pieces into the skillet and cook until lightly browned, about 3-4 minutes.

  • 4

    In a blender, combine the silken tofu, unsweetened almond milk, nutritional yeast, and a pinch of salt and pepper. Blend until the sauce is smooth and creamy.

  • 5

    Pour the blended sauce into the skillet, stirring to combine with the chicken mixture. Let it simmer for 2-3 minutes to heat through.

  • 6

    Fold in the fresh spinach, allowing it to wilt into the creamy sauce.

  • 7

    Toss in the cooked whole wheat pasta and mix until everything is evenly coated in the sauce.

  • 8

    Adjust seasoning to taste and serve warm.