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 brown rice penne; 0.25 cup plain non-fat Greek yogurt; 2 tbsp grated parmesan cheese; 1 tsp extra virgin olive oil; 1 cup fresh baby spinach; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 tbsp unsweetened almond milk

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 tossed with gluten-free penne in a velvety garlic-parmesan sauce made with Greek yogurt and vibrant fresh spinach.

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NUTRITION

Protein

51.0g

Fat

13.7g

Carbs

50.2g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 oz brown rice penne

0.25 cup plain non-fat Greek yogurt

2 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

1 cup fresh baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp unsweetened almond milk

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PREPARATION

1
Cook the brown rice penne in a pot of boiling salted water according to the package instructions until al dente.
2
Season the chicken breast evenly with the sea salt and black pepper.
3
Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.
4
Remove the chicken from the skillet and set aside to rest for 3 minutes before slicing into thin strips.
5
Reduce the skillet heat to low and sauté the minced garlic for about 30 seconds until fragrant.
6
In a small bowl, whisk together the Greek yogurt, almond milk, and grated parmesan cheese until smooth.
7
Add the cooked pasta and fresh baby spinach to the skillet, then pour the yogurt mixture over the top.
8
Toss everything together gently until the spinach is wilted and the sauce is velvety, then return the sliced chicken to the pan and serve.