Creamy Zesty Lemon Herb Pasta

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

Creamy Zesty Lemon Herb Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Zesty Lemon Herb Pasta

Pan-seared chicken breast and al dente pasta tossed in a bright, velvety lemon-herb yogurt sauce with a refreshing citrus aroma.

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NUTRITION

372kcal
Protein
50.3g
Fat
10.8g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne

0.25 cup non-fat Greek yogurt

1 tsp extra virgin olive oil

1 clove garlic

0.5 whole lemon

1 tbsp fresh parsley

1 tbsp fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat penne until al dente according to package directions.

  • 2

    Season the chicken breast with sea salt and black pepper on both sides.

  • 3

    Heat the olive oil in a skillet over medium-high heat and sear the chicken until golden and cooked through, then set aside to rest.

  • 4

    While the chicken rests, whisk together the Greek yogurt, the juice and zest from the lemon, and minced garlic in a small bowl.

  • 5

    Thinly slice the rested chicken and finely chop the fresh parsley and basil.

  • 6

    Drain the pasta, reserving two tablespoons of the cooking water, and return the pasta to the pot.

  • 7

    Stir in the yogurt sauce, sliced chicken, baby spinach, and fresh herbs, adding the reserved pasta water as needed to create a velvety consistency.

Creamy Zesty Lemon Herb Pasta

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

Creamy Zesty Lemon Herb Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Zesty Lemon Herb Pasta

Pan-seared chicken breast and al dente pasta tossed in a bright, velvety lemon-herb yogurt sauce with a refreshing citrus aroma.

NUTRITION

372kcal
Protein
50.3g
Fat
10.8g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne

0.25 cup non-fat Greek yogurt

1 tsp extra virgin olive oil

1 clove garlic

0.5 whole lemon

1 tbsp fresh parsley

1 tbsp fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat penne until al dente according to package directions.

  • 2

    Season the chicken breast with sea salt and black pepper on both sides.

  • 3

    Heat the olive oil in a skillet over medium-high heat and sear the chicken until golden and cooked through, then set aside to rest.

  • 4

    While the chicken rests, whisk together the Greek yogurt, the juice and zest from the lemon, and minced garlic in a small bowl.

  • 5

    Thinly slice the rested chicken and finely chop the fresh parsley and basil.

  • 6

    Drain the pasta, reserving two tablespoons of the cooking water, and return the pasta to the pot.

  • 7

    Stir in the yogurt sauce, sliced chicken, baby spinach, and fresh herbs, adding the reserved pasta water as needed to create a velvety consistency.