Lightened Creamy Chicken Alfredo Pasta

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

Lightened Creamy Chicken Alfredo Pasta

YOUR SOLIN GENERATED RECIPE

Lightened Creamy Chicken Alfredo Pasta

Enjoy a lighter twist on a classic Alfredo! Tender chicken breast is paired with whole wheat pasta and coated in a creamy, guilt-free sauce made with nonfat Greek yogurt and a touch of Parmesan. Fresh garlic and spinach add a burst of flavor and color, making this dish both satisfying and nutritious.

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NUTRITION

400kcal
Protein
49.1g
Fat
11.5g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2/3 cup Whole Wheat Pasta (cooked)

1/2 cup Nonfat Greek Yogurt

1/4 cup grated Parmesan Cheese

1 cup Fresh Spinach

1 Garlic Clove

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper. In a skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant.

  • 3

    Place the chicken in the skillet and cook for about 5-6 minutes per side, or until fully cooked. Remove from the skillet and slice into strips.

  • 4

    In the same skillet, add the fresh spinach and cook until just wilted.

  • 5

    Lower the heat and stir in the nonfat Greek yogurt and grated Parmesan cheese to create a creamy sauce. Mix well to combine, warming gently without boiling.

  • 6

    Add the cooked pasta and sliced chicken back into the skillet, tossing to coat evenly in the sauce.

  • 7

    Adjust seasoning with salt and pepper as needed and serve immediately.

Lightened Creamy Chicken Alfredo Pasta

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

Lightened Creamy Chicken Alfredo Pasta

YOUR SOLIN GENERATED RECIPE

Lightened Creamy Chicken Alfredo Pasta

Enjoy a lighter twist on a classic Alfredo! Tender chicken breast is paired with whole wheat pasta and coated in a creamy, guilt-free sauce made with nonfat Greek yogurt and a touch of Parmesan. Fresh garlic and spinach add a burst of flavor and color, making this dish both satisfying and nutritious.

NUTRITION

400kcal
Protein
49.1g
Fat
11.5g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2/3 cup Whole Wheat Pasta (cooked)

1/2 cup Nonfat Greek Yogurt

1/4 cup grated Parmesan Cheese

1 cup Fresh Spinach

1 Garlic Clove

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper. In a skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant.

  • 3

    Place the chicken in the skillet and cook for about 5-6 minutes per side, or until fully cooked. Remove from the skillet and slice into strips.

  • 4

    In the same skillet, add the fresh spinach and cook until just wilted.

  • 5

    Lower the heat and stir in the nonfat Greek yogurt and grated Parmesan cheese to create a creamy sauce. Mix well to combine, warming gently without boiling.

  • 6

    Add the cooked pasta and sliced chicken back into the skillet, tossing to coat evenly in the sauce.

  • 7

    Adjust seasoning with salt and pepper as needed and serve immediately.