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

Savor a delightful bowl of creamy chicken pasta paired with a medley of roasted vegetables. The tender chicken breast, whole wheat pasta, and colorful veggies come together in a light, tangy cream sauce, creating a balanced, flavorful dish perfect for a nourishing dinner.

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NUTRITION

438kcal
Protein
42.1g
Fat
8g
Carbs
53.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1 cup Mixed Vegetables (Bell Pepper & Zucchini)

1/4 cup Nonfat Greek Yogurt

1/4 cup Unsweetened Almond Milk

1 tsp Olive Oil

1 clove Garlic, minced

1 tsp Dried Italian Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Toss the mixed vegetables with olive oil, minced garlic, dried Italian herbs, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium-high heat for about 5-6 minutes per side until cooked through. Once cooked, slice it into strips.

  • 4

    Cook the whole wheat pasta according to package instructions until al dente, then drain.

  • 5

    In a small bowl, whisk together nonfat Greek yogurt and unsweetened almond milk to create a light creamy sauce. Adjust seasoning with a pinch of salt and pepper.

  • 6

    Combine the cooked pasta, sliced chicken, and roasted vegetables in a large bowl. Drizzle the creamy sauce over the mixture and toss gently until evenly coated.

  • 7

    Serve warm, enjoying a balanced blend of light creaminess, savory chicken, and roasted vegetable flavors.

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

Savor a delightful bowl of creamy chicken pasta paired with a medley of roasted vegetables. The tender chicken breast, whole wheat pasta, and colorful veggies come together in a light, tangy cream sauce, creating a balanced, flavorful dish perfect for a nourishing dinner.

NUTRITION

438kcal
Protein
42.1g
Fat
8g
Carbs
53.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1 cup Mixed Vegetables (Bell Pepper & Zucchini)

1/4 cup Nonfat Greek Yogurt

1/4 cup Unsweetened Almond Milk

1 tsp Olive Oil

1 clove Garlic, minced

1 tsp Dried Italian Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Toss the mixed vegetables with olive oil, minced garlic, dried Italian herbs, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium-high heat for about 5-6 minutes per side until cooked through. Once cooked, slice it into strips.

  • 4

    Cook the whole wheat pasta according to package instructions until al dente, then drain.

  • 5

    In a small bowl, whisk together nonfat Greek yogurt and unsweetened almond milk to create a light creamy sauce. Adjust seasoning with a pinch of salt and pepper.

  • 6

    Combine the cooked pasta, sliced chicken, and roasted vegetables in a large bowl. Drizzle the creamy sauce over the mixture and toss gently until evenly coated.

  • 7

    Serve warm, enjoying a balanced blend of light creaminess, savory chicken, and roasted vegetable flavors.