Name: Creamy Coconut Chicken and Spinach Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 1 cup Spinach pasta; 2 tbsp Coconut milk; 0.5 cup Cherry tomatoes; 0.5 tbsp Olive oil; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.13 tsp Red pepper flakes; 1 tbsp Low-fat parmesan cheese

Creamy Coconut Chicken and Spinach Pasta

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

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken and Spinach Pasta

Sautéed chicken breast and juicy cherry tomatoes tossed with spinach pasta in a velvety coconut milk sauce that feels incredibly indulgent.

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NUTRITION

Protein

36.5g

Fat

15.7g

Carbs

46.0g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1 cup Spinach pasta

2 tbsp Coconut milk

0.5 cup Cherry tomatoes

0.5 tbsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Red pepper flakes

1 tbsp Low-fat parmesan cheese

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PREPARATION

1
Cook the spinach pasta in boiling salted water according to the package instructions until al dente, then drain and set aside.
2
Heat the olive oil in a large skillet over medium heat and add the cubed chicken breast pieces, seasoning them with sea salt and black pepper.
3
Sauté the chicken until golden and cooked through, about 5 to 7 minutes.
4
Stir in the minced garlic and halved cherry tomatoes, cooking for another 2 minutes until the tomatoes start to burst.
5
Reduce the heat to low and pour in the coconut milk and red pepper flakes, stirring to create a light, creamy sauce.
6
Add the cooked spinach pasta to the skillet, tossing well to coat every strand in the coconut sauce.
7
Finish the dish by sprinkling with low-fat parmesan cheese before serving warm.