Name: Garlic Parmesan Chicken Alfredo Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounce Chicken breast; 1.5 ounce Dry brown rice penne; 0.5 tablespoon Extra virgin olive oil; 2 clove Garlic; 0.25 cup Plain non-fat Greek yogurt; 2 tablespoon Grated parmesan cheese; 1 cup Fresh baby spinach; 0.25 cup Low-sodium chicken broth; 0.25 teaspoon Sea salt; 0.25 teaspoon Black pepper

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

Pan-seared chicken and brown rice pasta tossed in a velvety garlic-parmesan sauce made with Greek yogurt and fresh wilted spinach.

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NUTRITION

Protein

40.9g

Fat

12.9g

Carbs

39.4g

SERVINGS

1 serving

INGREDIENTS

4 ounce Chicken breast

1.5 ounce Dry brown rice penne

0.5 tablespoon Extra virgin olive oil

2 clove Garlic

0.25 cup Plain non-fat Greek yogurt

2 tablespoon Grated parmesan cheese

1 cup Fresh baby spinach

0.25 cup Low-sodium chicken broth

0.25 teaspoon Sea salt

0.25 teaspoon Black pepper

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PREPARATION

1
Bring a large pot of salted 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 on both sides.
3
Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, then remove and let rest.
4
In the same skillet, reduce heat to low and sauté the minced garlic for one minute until fragrant.
5
Whisk in the chicken broth, Greek yogurt, and parmesan cheese until the sauce is smooth and slightly thickened.
6
Slice the rested chicken into strips and add it back to the skillet along with the cooked pasta and baby spinach.
7
Toss everything together over low heat until the spinach is wilted and the pasta is thoroughly coated in the creamy sauce.