Name: Seared Shrimp and Chicken Pasta with Roasted Potatoes and Baby Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 oz Chicken Breast; 2 oz Shrimp; 1.25 oz Whole Wheat Penne; 3 oz Red Potato; 1 cup Baby Spinach; 1 tbsp Non-fat Greek Yogurt; 1 tbsp Grated Parmesan; 2 tsp Olive Oil

Seared Shrimp and Chicken Pasta with Roasted Potatoes and Baby Spinach

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

YOUR SOLIN GENERATED RECIPE

Seared Shrimp and Chicken Pasta with Roasted Potatoes and Baby Spinach

Pan-seared chicken and shrimp tossed with whole wheat pasta, roasted potatoes, and wilted spinach in a light, creamy Greek yogurt sauce with a hint of salty parmesan.

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NUTRITION

Protein

38.4g

Fat

13.8g

Carbs

42.4g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast

2 oz Shrimp

1.25 oz Whole Wheat Penne

3 oz Red Potato

1 cup Baby Spinach

1 tbsp Non-fat Greek Yogurt

1 tbsp Grated Parmesan

2 tsp Olive Oil

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PREPARATION

1
Preheat oven to 400°F.
2
Dice potatoes into small cubes and toss with one teaspoon of olive oil and a pinch of salt.
3
Spread potatoes on a baking sheet and roast for 20 minutes until golden and tender.
4
While potatoes roast, boil the whole wheat pasta in salted water until al dente, then drain.
5
Cut chicken breast into bite-sized strips and season both chicken and shrimp with salt and pepper.
6
Heat the remaining olive oil in a large skillet over medium-high heat.
7
Sear the chicken until golden and cooked through, then add the shrimp and cook for 2-3 minutes until pink.
8
Add the baby spinach to the skillet and stir until just wilted.
9
Lower the heat and fold in the cooked pasta, roasted potatoes, Greek yogurt, and parmesan cheese until a creamy sauce forms.