Name: Chicken Penne Alfredo with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 2 oz chickpea penne pasta; 1 tsp olive oil; 1 clove garlic; 1 tbsp sun-dried tomatoes; 2 tbsp plain Greek yogurt; 1 tbsp parmesan cheese; 1 cup fresh baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper

Chicken Penne Alfredo with Sun-Dried Tomatoes

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

YOUR SOLIN GENERATED RECIPE

Chicken Penne Alfredo with Sun-Dried Tomatoes

Sautéed chicken breast and sun-dried tomatoes are tossed in a velvety Greek yogurt Alfredo sauce with protein-packed chickpea penne for a clean, comforting meal.

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NUTRITION

Protein

48g

Fat

14.6g

Carbs

25.5g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 oz chickpea penne pasta

1 tsp olive oil

1 clove garlic

1 tbsp sun-dried tomatoes

2 tbsp plain Greek yogurt

1 tbsp parmesan cheese

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the chickpea penne according to package directions until al dente.
2
Reserve 1/4 cup of the pasta cooking water before draining the noodles.
3
While pasta cooks, heat the olive oil in a large skillet over medium-high heat.
4
Season the chicken breast with sea salt and black pepper, then add to the skillet and cook until golden brown and cooked through.
5
Reduce heat to medium and add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.
6
Stir in the fresh baby spinach and cook just until it begins to wilt.
7
In a small bowl, whisk together the Greek yogurt, parmesan cheese, and the reserved pasta water to create a smooth sauce.
8
Add the cooked penne to the skillet and pour the yogurt sauce over the top, tossing gently until everything is coated and creamy.