Name: Creamy Half-and-Half Pasta Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 1.5 oz Whole wheat penne; 2 cup Cauliflower florets; 1 tsp Olive oil; 0.25 cup Plain Greek yogurt; 1 tbsp Parmesan cheese; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dried oregano; 1 tbsp Fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Creamy Half-and-Half Pasta Bake

Sautéed chicken and whole grain penne tossed with tender cauliflower in a velvety Greek yogurt sauce, baked until the cheese is bubbling and golden.

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NUTRITION

Protein

45.5g

Fat

10.8g

Carbs

26.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Whole wheat penne

2 cup Cauliflower florets

1 tsp Olive oil

0.25 cup Plain Greek yogurt

1 tbsp Parmesan cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 tbsp Fresh parsley

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PREPARATION

1
Preheat the oven to 400°F.
2
Cook the whole wheat penne in boiling water, adding the cauliflower florets during the last 4 minutes of cooking time.
3
Reserve 2 tablespoons of the cooking water, then drain the pasta and cauliflower.
4
Heat the olive oil in a skillet and sauté the chicken breast until cooked through and golden brown.
5
In a bowl, whisk the plain Greek yogurt, minced garlic, and reserved pasta water until the mixture is velvety.
6
Toss the chicken, pasta, and cauliflower together in a baking dish with the sea salt, black pepper, and dried oregano.
7
Pour the yogurt sauce over the mixture, stir to coat, and sprinkle with the parmesan cheese.
8
Bake for 10 minutes until the cheese is bubbling, then garnish with fresh parsley.