Healthy Creamy Chicken Alfredo Pasta

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

Healthy Creamy Chicken Alfredo Pasta

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Chicken Alfredo Pasta

Enjoy a light twist on classic Alfredo with tender grilled chicken, whole wheat pasta, and a creamy sauce made with nonfat Greek yogurt and a hint of low-sodium chicken broth, tossed with fresh spinach and a drizzle of olive oil for a delightful and balanced meal.

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NUTRITION

362kcal
Protein
42.1g
Fat
8.9g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1/4 cup Nonfat Greek Yogurt

1 cup raw Spinach

1/4 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and garlic powder. Grill or pan-sear over medium heat until fully cooked, approximately 6-8 minutes per side. Once cooked, slice into bite-sized pieces.

  • 2

    Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 3

    In a small saucepan, combine the low-sodium chicken broth and nonfat Greek yogurt over medium-low heat. Stir continuously until the mixture is smooth and begins to warm up, creating a light creamy sauce. Do not boil.

  • 4

    Add the cooked pasta to the saucepan and toss to coat evenly with the sauce.

  • 5

    Fold in the fresh spinach, allowing it to wilt slightly from the residual heat.

  • 6

    Plate the pasta mixture and top with sliced chicken breast. Drizzle a teaspoon of olive oil over the dish and adjust salt and pepper to taste before serving.

Healthy Creamy Chicken Alfredo Pasta

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

Healthy Creamy Chicken Alfredo Pasta

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Chicken Alfredo Pasta

Enjoy a light twist on classic Alfredo with tender grilled chicken, whole wheat pasta, and a creamy sauce made with nonfat Greek yogurt and a hint of low-sodium chicken broth, tossed with fresh spinach and a drizzle of olive oil for a delightful and balanced meal.

NUTRITION

362kcal
Protein
42.1g
Fat
8.9g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1/4 cup Nonfat Greek Yogurt

1 cup raw Spinach

1/4 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and garlic powder. Grill or pan-sear over medium heat until fully cooked, approximately 6-8 minutes per side. Once cooked, slice into bite-sized pieces.

  • 2

    Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 3

    In a small saucepan, combine the low-sodium chicken broth and nonfat Greek yogurt over medium-low heat. Stir continuously until the mixture is smooth and begins to warm up, creating a light creamy sauce. Do not boil.

  • 4

    Add the cooked pasta to the saucepan and toss to coat evenly with the sauce.

  • 5

    Fold in the fresh spinach, allowing it to wilt slightly from the residual heat.

  • 6

    Plate the pasta mixture and top with sliced chicken breast. Drizzle a teaspoon of olive oil over the dish and adjust salt and pepper to taste before serving.