Healthy Creamy Butternut Squash Pasta with Fresh Spinach

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

Healthy Creamy Butternut Squash Pasta with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Butternut Squash Pasta with Fresh Spinach

Savor a wholesome bowl of whole wheat pasta tossed with tender cubes of roasted butternut squash, sautéed chicken breast, and fresh spinach, all enveloped in a light, creamy Greek yogurt sauce accented with garlic and olive oil. A balanced and vibrant meal that brings warmth and nourishment to your table.

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NUTRITION

505kcal
Protein
42.2g
Fat
8.6g
Carbs
69g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

3 oz Chicken Breast

1 cup Butternut Squash, cubed

1 cup Fresh Spinach

1/4 cup Nonfat Plain Greek Yogurt

1 tsp Olive Oil

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    Preheat your oven to 400°F. Toss the cubed butternut squash with a little olive oil, salt, and pepper, then spread on a baking sheet and roast for about 20-25 minutes until tender.

  • 3

    While the squash roasts, heat 1 tsp olive oil in a skillet over medium heat. Add finely minced garlic and sauté briefly until fragrant.

  • 4

    Add the chicken breast (cut into bite-size pieces) to the skillet, seasoning with salt and pepper. Cook until the chicken is fully cooked and lightly browned, about 5-7 minutes.

  • 5

    In a blender or food processor, combine the roasted butternut squash and nonfat Greek yogurt. Blend until smooth to create a creamy sauce. If needed, thin with a splash of water or low-sodium chicken broth.

  • 6

    Mix the cooked pasta, sautéed chicken, and fresh spinach in a large bowl. Pour the creamy butternut squash sauce over the top and gently toss to combine, allowing the residual heat to wilt the spinach slightly.

  • 7

    Season with additional salt and pepper to taste and serve immediately.

Healthy Creamy Butternut Squash Pasta with Fresh Spinach

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

Healthy Creamy Butternut Squash Pasta with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Butternut Squash Pasta with Fresh Spinach

Savor a wholesome bowl of whole wheat pasta tossed with tender cubes of roasted butternut squash, sautéed chicken breast, and fresh spinach, all enveloped in a light, creamy Greek yogurt sauce accented with garlic and olive oil. A balanced and vibrant meal that brings warmth and nourishment to your table.

NUTRITION

505kcal
Protein
42.2g
Fat
8.6g
Carbs
69g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

3 oz Chicken Breast

1 cup Butternut Squash, cubed

1 cup Fresh Spinach

1/4 cup Nonfat Plain Greek Yogurt

1 tsp Olive Oil

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Preheat your oven to 400°F. Toss the cubed butternut squash with a little olive oil, salt, and pepper, then spread on a baking sheet and roast for about 20-25 minutes until tender.

  • 3

    While the squash roasts, heat 1 tsp olive oil in a skillet over medium heat. Add finely minced garlic and sauté briefly until fragrant.

  • 4

    Add the chicken breast (cut into bite-size pieces) to the skillet, seasoning with salt and pepper. Cook until the chicken is fully cooked and lightly browned, about 5-7 minutes.

  • 5

    In a blender or food processor, combine the roasted butternut squash and nonfat Greek yogurt. Blend until smooth to create a creamy sauce. If needed, thin with a splash of water or low-sodium chicken broth.

  • 6

    Mix the cooked pasta, sautéed chicken, and fresh spinach in a large bowl. Pour the creamy butternut squash sauce over the top and gently toss to combine, allowing the residual heat to wilt the spinach slightly.

  • 7

    Season with additional salt and pepper to taste and serve immediately.