Creamy Chicken and Broccoli Carbonara with Whole Wheat Spaghetti

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

Creamy Chicken and Broccoli Carbonara with Whole Wheat Spaghetti

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Broccoli Carbonara with Whole Wheat Spaghetti

Enjoy a lighter twist on a classic Italian favorite with whole wheat spaghetti tossed in a creamy, protein-packed carbonara sauce. Tender chicken breast, crisp broccoli, and a velvety blend of egg white and nonfat Greek yogurt come together with a hint of garlic and black pepper for a satisfying and balanced meal.

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NUTRITION

429kcal
Protein
45.7g
Fat
6.8g
Carbs
47.8g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Spaghetti (56g)

3 oz Chicken Breast (85g)

1 cup Broccoli (91g)

1 large Egg White (33g)

1/4 cup Nonfat Greek Yogurt (61g)

0.5 tsp Olive Oil (2.3g)

0.5 tsp Garlic Powder

Pinch of Black Pepper

Pinch of Salt

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside, reserving a small cup of pasta water.

  • 2

    While the pasta cooks, season the chicken breast with a pinch of salt, black pepper, and garlic powder. Heat olive oil in a skillet over medium heat and add the chicken. Cook for about 4-5 minutes on each side, or until fully cooked. Remove chicken from the skillet and slice it into thin strips.

  • 3

    In the same skillet, add the broccoli and sauté for 3-4 minutes until bright green and slightly tender. If necessary, add a splash of the reserved pasta water to help steam the broccoli.

  • 4

    In a small bowl, whisk together the egg white and nonfat Greek yogurt until smooth.

  • 5

    Combine the drained spaghetti, sautéed broccoli, and sliced chicken in the skillet. Lower the heat to low and pour the creamy egg white-yogurt mixture over the pasta. Toss gently to coat evenly. Use a bit of the reserved pasta water to adjust the sauce consistency if needed.

  • 6

    Season the dish with additional garlic powder, salt, and black pepper to taste. Serve immediately and enjoy your nutritious, protein-packed carbonara with a lighter twist.

Creamy Chicken and Broccoli Carbonara with Whole Wheat Spaghetti

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

Creamy Chicken and Broccoli Carbonara with Whole Wheat Spaghetti

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Broccoli Carbonara with Whole Wheat Spaghetti

Enjoy a lighter twist on a classic Italian favorite with whole wheat spaghetti tossed in a creamy, protein-packed carbonara sauce. Tender chicken breast, crisp broccoli, and a velvety blend of egg white and nonfat Greek yogurt come together with a hint of garlic and black pepper for a satisfying and balanced meal.

NUTRITION

429kcal
Protein
45.7g
Fat
6.8g
Carbs
47.8g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Spaghetti (56g)

3 oz Chicken Breast (85g)

1 cup Broccoli (91g)

1 large Egg White (33g)

1/4 cup Nonfat Greek Yogurt (61g)

0.5 tsp Olive Oil (2.3g)

0.5 tsp Garlic Powder

Pinch of Black Pepper

Pinch of Salt

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside, reserving a small cup of pasta water.

  • 2

    While the pasta cooks, season the chicken breast with a pinch of salt, black pepper, and garlic powder. Heat olive oil in a skillet over medium heat and add the chicken. Cook for about 4-5 minutes on each side, or until fully cooked. Remove chicken from the skillet and slice it into thin strips.

  • 3

    In the same skillet, add the broccoli and sauté for 3-4 minutes until bright green and slightly tender. If necessary, add a splash of the reserved pasta water to help steam the broccoli.

  • 4

    In a small bowl, whisk together the egg white and nonfat Greek yogurt until smooth.

  • 5

    Combine the drained spaghetti, sautéed broccoli, and sliced chicken in the skillet. Lower the heat to low and pour the creamy egg white-yogurt mixture over the pasta. Toss gently to coat evenly. Use a bit of the reserved pasta water to adjust the sauce consistency if needed.

  • 6

    Season the dish with additional garlic powder, salt, and black pepper to taste. Serve immediately and enjoy your nutritious, protein-packed carbonara with a lighter twist.