Name: Creamy Spinach Artichoke Pasta Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz dry chickpea penne pasta; 4 oz cooked shredded chicken breast; 1 cup fresh baby spinach; 0.5 cup canned artichoke hearts; 0.25 cup non-fat plain Greek yogurt; 1 tbsp grated parmesan cheese; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp extra virgin olive oil

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

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Pasta Bake

Baked chickpea penne tossed with shredded chicken and earthy artichokes in a velvety spinach cream sauce until bubbly and golden.

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NUTRITION

Protein

57.7g

Fat

13g

Carbs

46.8g

SERVINGS

1 serving

INGREDIENTS

2 oz dry chickpea penne pasta

4 oz cooked shredded chicken breast

1 cup fresh baby spinach

0.5 cup canned artichoke hearts

0.25 cup non-fat plain Greek yogurt

1 tbsp grated parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Bring a pot of salted water to a boil and cook the chickpea penne until al dente, then drain and set aside.
3
Mince the garlic and roughly chop the artichoke hearts and baby spinach.
4
In a small skillet, heat the olive oil over medium heat and sauté the garlic for 1 minute until fragrant.
5
Add the spinach to the skillet and cook until just wilted, about 2 minutes.
6
In a large mixing bowl, whisk together the Greek yogurt, sea salt, and black pepper until smooth.
7
Fold the cooked pasta, shredded chicken, sautéed spinach, and artichoke hearts into the yogurt mixture until evenly coated.
8
Transfer the mixture to a small baking dish and sprinkle the grated parmesan cheese evenly over the top.
9
Bake for 15 minutes or until the edges are bubbling and the cheese has formed a light golden crust.