Name: Garlic Parmesan Chicken Alfredo Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1.5 oz chickpea pasta; 1 cup broccoli florets; 2 tbsp nonfat Greek yogurt; 1 tbsp grated Parmesan cheese; 1 clove garlic; 0.5 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp onion powder; 1 tsp lemon juice

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 breast and protein-rich pasta tossed in a creamy, garlic-infused Greek yogurt sauce with crisp-tender broccoli florets.

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NUTRITION

Protein

52.9g

Fat

11.2g

Carbs

39.1g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 cup broccoli florets

2 tbsp nonfat Greek yogurt

1 tbsp grated Parmesan cheese

1 clove garlic

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp onion powder

1 tsp lemon juice

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PREPARATION

1
Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, adding the broccoli florets during the last 2 minutes of boiling.
2
While the pasta cooks, season the chicken breast with sea salt, black pepper, and onion powder.
3
Heat the olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through, then slice into strips.
4
In a small mixing bowl, whisk together the nonfat Greek yogurt, minced garlic, lemon juice, and grated Parmesan cheese until smooth.
5
Drain the pasta and broccoli, reserving 2 tablespoons of the hot pasta water.
6
Return the pasta and broccoli to the pot, then stir in the yogurt sauce, reserved pasta water, and sliced chicken until the sauce is creamy and coats every noodle.