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 lighter twist on the classic Alfredo with tender grilled chicken, whole wheat pasta tossed in a creamy, tangy sauce made with nonfat Greek yogurt and a splash of unsweetened almond milk. This dish is accented with garlic, spinach, and a sprinkle of Parmesan, striking a perfect balance between rich flavor and nutritious simplicity.

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NUTRITION

389kcal
Protein
40.8g
Fat
10.4g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

0.75 cup Whole Wheat Pasta (cooked)

0.25 cup Nonfat Greek Yogurt

0.25 cup Unsweetened Almond Milk

1 tsp Olive Oil

1 tbsp Parmesan Cheese, grated

1 clove Garlic (minced)

0.5 cup Spinach (fresh)

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat pasta until al dente. Drain and set aside.

  • 2

    Season the chicken breast with salt and pepper. Heat the olive oil in a skillet over medium heat and cook the chicken for about 6-8 minutes per side, or until fully cooked. Remove from the pan and slice into strips.

  • 3

    In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the unsweetened almond milk and nonfat Greek yogurt, stirring to create a light, creamy sauce.

  • 4

    Fold in the cooked pasta and fresh spinach, allowing the spinach to wilt slightly from the heat.

  • 5

    Gently mix in the sliced chicken and sprinkle with grated Parmesan cheese. Adjust seasoning with salt and pepper as desired.

  • 6

    Serve warm and enjoy your nutritious, creamy chicken Alfredo pasta.

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 lighter twist on the classic Alfredo with tender grilled chicken, whole wheat pasta tossed in a creamy, tangy sauce made with nonfat Greek yogurt and a splash of unsweetened almond milk. This dish is accented with garlic, spinach, and a sprinkle of Parmesan, striking a perfect balance between rich flavor and nutritious simplicity.

NUTRITION

389kcal
Protein
40.8g
Fat
10.4g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

0.75 cup Whole Wheat Pasta (cooked)

0.25 cup Nonfat Greek Yogurt

0.25 cup Unsweetened Almond Milk

1 tsp Olive Oil

1 tbsp Parmesan Cheese, grated

1 clove Garlic (minced)

0.5 cup Spinach (fresh)

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat pasta until al dente. Drain and set aside.

  • 2

    Season the chicken breast with salt and pepper. Heat the olive oil in a skillet over medium heat and cook the chicken for about 6-8 minutes per side, or until fully cooked. Remove from the pan and slice into strips.

  • 3

    In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the unsweetened almond milk and nonfat Greek yogurt, stirring to create a light, creamy sauce.

  • 4

    Fold in the cooked pasta and fresh spinach, allowing the spinach to wilt slightly from the heat.

  • 5

    Gently mix in the sliced chicken and sprinkle with grated Parmesan cheese. Adjust seasoning with salt and pepper as desired.

  • 6

    Serve warm and enjoy your nutritious, creamy chicken Alfredo pasta.