Name: Garlic Parmesan Chicken Alfredo Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 1.5 oz brown rice penne; 1 tsp extra virgin olive oil; 2 cloves garlic; 0.25 cup low-sodium chicken broth; 0.25 cup plain Greek yogurt; 2 tbsp grated parmesan cheese; 1 cup baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes

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

YOUR SOLIN GENERATED RECIPE

Garlic Parmesan Chicken Alfredo Pasta

Sautéed chicken breast and brown rice pasta tossed in a velvety garlic-parmesan yogurt sauce with fresh baby spinach for a creamy, nutrient-dense finish.

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NUTRITION

Protein

45.5g

Fat

15.8g

Carbs

44.0g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1.5 oz brown rice penne

1 tsp extra virgin olive oil

2 cloves garlic

0.25 cup low-sodium chicken broth

0.25 cup plain Greek yogurt

2 tbsp grated parmesan cheese

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

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PREPARATION

1
Bring a pot of water to a boil and cook the brown rice penne according to package directions until al dente.
2
Season the chicken breast with sea salt and black pepper while the pasta boils.
3
Heat extra virgin olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through.
4
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
5
Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
6
Add the baby spinach and red pepper flakes, stirring until the spinach is just wilted.
7
Reduce the heat to low and stir in the Greek yogurt and grated parmesan cheese until a smooth, velvety sauce forms.
8
Toss the cooked pasta into the skillet until thoroughly coated in the sauce and serve immediately.