Creamy Chicken and Veggie Whole Wheat Pasta Bake

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

Creamy Chicken and Veggie Whole Wheat Pasta Bake

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Veggie Whole Wheat Pasta Bake

Enjoy a comforting and wholesome pasta bake featuring tender chicken, whole wheat pasta, fresh broccoli and red bell pepper, all enveloped in a creamy low-fat Greek yogurt sauce. A balanced dish that hits the sweet spot between taste and nutrition, perfect for a satisfying dinner.

Try 3 days free, then $12.99 / mo.

NUTRITION

427kcal
Protein
42.8g
Fat
8.1g
Carbs
49.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup cooked Whole Wheat Pasta

1 cup Broccoli

1/2 cup chopped Red Bell Pepper

1/4 cup Low-Fat Greek Yogurt

1 teaspoon Olive Oil

1/2 teaspoon Garlic Powder

1/2 teaspoon Dried Oregano

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Cook whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 3

    Season the chicken breast with salt, pepper, garlic powder, and dried oregano. In a non-stick skillet, heat olive oil over medium heat and sear the chicken for 3-4 minutes on each side until browned, then transfer to the oven for 10 minutes or until fully cooked. Once cooked, shred or cube the chicken.

  • 4

    While the chicken is finishing, steam or lightly sauté the broccoli and red bell pepper until they are just tender but still vibrant.

  • 5

    In a large bowl, combine the cooked pasta, chicken, veggies, and low-fat Greek yogurt. Mix well to coat all ingredients in the creamy sauce, then season with additional salt and pepper if needed.

  • 6

    Transfer the mixture to a lightly greased baking dish. Bake in the preheated oven for 10 minutes to meld the flavors together.

  • 7

    Remove from oven and let sit for a few minutes before serving.

Creamy Chicken and Veggie Whole Wheat Pasta Bake

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

Creamy Chicken and Veggie Whole Wheat Pasta Bake

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Veggie Whole Wheat Pasta Bake

Enjoy a comforting and wholesome pasta bake featuring tender chicken, whole wheat pasta, fresh broccoli and red bell pepper, all enveloped in a creamy low-fat Greek yogurt sauce. A balanced dish that hits the sweet spot between taste and nutrition, perfect for a satisfying dinner.

NUTRITION

427kcal
Protein
42.8g
Fat
8.1g
Carbs
49.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup cooked Whole Wheat Pasta

1 cup Broccoli

1/2 cup chopped Red Bell Pepper

1/4 cup Low-Fat Greek Yogurt

1 teaspoon Olive Oil

1/2 teaspoon Garlic Powder

1/2 teaspoon Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Cook whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 3

    Season the chicken breast with salt, pepper, garlic powder, and dried oregano. In a non-stick skillet, heat olive oil over medium heat and sear the chicken for 3-4 minutes on each side until browned, then transfer to the oven for 10 minutes or until fully cooked. Once cooked, shred or cube the chicken.

  • 4

    While the chicken is finishing, steam or lightly sauté the broccoli and red bell pepper until they are just tender but still vibrant.

  • 5

    In a large bowl, combine the cooked pasta, chicken, veggies, and low-fat Greek yogurt. Mix well to coat all ingredients in the creamy sauce, then season with additional salt and pepper if needed.

  • 6

    Transfer the mixture to a lightly greased baking dish. Bake in the preheated oven for 10 minutes to meld the flavors together.

  • 7

    Remove from oven and let sit for a few minutes before serving.