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; 2 oz Chickpea penne pasta; 1 tsp Olive oil; 2 tbsp Plain Greek yogurt; 2 tbsp Grated parmesan cheese; 1 clove Garlic; 0.25 cup Low-sodium chicken broth; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh parsley

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-packed pasta tossed in a velvety garlic-parmesan sauce made with Greek yogurt for a creamy, guilt-free finish.

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NUTRITION

Protein

47g

Fat

12.3g

Carbs

37.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

2 oz Chickpea penne pasta

1 tsp Olive oil

2 tbsp Plain Greek yogurt

2 tbsp Grated parmesan cheese

1 clove Garlic

0.25 cup Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.
2
While the pasta cooks, season the chicken breast evenly with sea salt and black pepper.
3
Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side.
4
Remove the chicken from the skillet and let it rest for 3 minutes before slicing into thin strips.
5
In the same skillet, reduce the heat to medium and sauté the minced garlic for 30 seconds until fragrant.
6
Whisk in the chicken broth, scraping up any browned bits from the pan, then stir in the Greek yogurt and parmesan cheese until the sauce is smooth.
7
Toss the cooked pasta and sliced chicken into the skillet, stirring until everything is well coated and the sauce has thickened slightly.
8
Garnish with fresh chopped parsley and serve immediately.