Name: Creamy Garlic Parmesan Chicken Alfredo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 1 oz Whole wheat fettuccine; 0.25 cup Plain non-fat Greek yogurt; 2 tbsp Grated parmesan cheese; 1 tsp Extra virgin olive oil; 2 cloves Garlic; 1 cup Fresh baby spinach; 0.25 cup Low sodium chicken broth; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dried oregano

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

YOUR SOLIN GENERATED RECIPE

Creamy Garlic Parmesan Chicken Alfredo

Pan-seared chicken breast tossed with whole wheat pasta in a velvety garlic-parmesan sauce made with Greek yogurt and vibrant baby spinach.

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NUTRITION

Protein

53.3g

Fat

13.0g

Carbs

15.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1 oz Whole wheat fettuccine

0.25 cup Plain non-fat Greek yogurt

2 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

2 cloves Garlic

1 cup Fresh baby spinach

0.25 cup Low sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

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PREPARATION

1
Bring a pot of salted water to a boil and cook the whole wheat fettuccine according to package directions until al dente.
2
While the pasta cooks, season the chicken breast with sea salt, black pepper, and dried oregano.
3
Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, then remove from the pan and slice into strips.
4
In the same skillet, reduce heat to medium and sauté the minced garlic for 1 minute until fragrant.
5
Whisk in the chicken broth, scraping up any browned bits from the pan, then stir in the Greek yogurt and parmesan cheese until smooth.
6
Add the fresh baby spinach to the sauce and stir until just wilted.
7
Toss the cooked pasta and sliced chicken into the sauce until well coated and serve immediately.