Name: Creamy Tuscan Chicken Spaghetti with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 1.5 oz chickpea spaghetti; 1 cup zucchini; 0.5 cup cherry tomatoes; 1 cup baby spinach; 1 clove garlic; 2 tbsp Greek yogurt; 1 tbsp parmesan cheese; 1 tsp extra virgin olive oil; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Creamy Tuscan Chicken Spaghetti with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Creamy Tuscan Chicken Spaghetti with Roasted Vegetables

Chicken breast sautéed with roasted zucchini and tomatoes in a velvety garlic-cream sauce served over tender chickpea spaghetti.

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NUTRITION

Protein

58.2g

Fat

16.1g

Carbs

37.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1.5 oz chickpea spaghetti

1 cup zucchini

0.5 cup cherry tomatoes

1 cup baby spinach

1 clove garlic

2 tbsp Greek yogurt

1 tbsp parmesan cheese

1 tsp extra virgin olive oil

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss sliced zucchini and cherry tomatoes with olive oil, sea salt, and black pepper on the prepared sheet.
3
Roast the vegetables for 15 minutes until the tomatoes burst and zucchini is tender.
4
Cook chickpea spaghetti in boiling water according to package directions, reserving 2 tablespoons of pasta water before draining.
5
Season chicken breast with oregano and sauté in a non-stick skillet over medium heat until cooked through and golden.
6
Lower heat and stir in minced garlic, Greek yogurt, parmesan, and reserved pasta water to create a creamy sauce.
7
Fold in the roasted vegetables, baby spinach, and cooked spaghetti, tossing until the spinach is wilted and the sauce is velvety.