Name: Baked Chicken Alfredo with Penne
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 1.5 oz whole wheat penne; 1 cup broccoli florets; 2 tbsp plain Greek yogurt; 1 tbsp grated parmesan cheese; 0.25 cup low sodium chicken broth; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp onion powder

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

YOUR SOLIN GENERATED RECIPE

Baked Chicken Alfredo with Penne

Whole wheat penne and lean chicken baked in a velvety garlic-yogurt sauce, finished with a savory parmesan crust that is perfectly golden and bubbly.

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NUTRITION

Protein

50.3g

Fat

7.5g

Carbs

23.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne

1 cup broccoli florets

2 tbsp plain Greek yogurt

1 tbsp grated parmesan cheese

0.25 cup low sodium chicken broth

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp onion powder

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PREPARATION

1
Preheat oven to 375°F (190°C).
2
Cook penne in boiling water according to package directions; add broccoli florets during the final 2 minutes of cooking then drain well.
3
Season diced chicken with sea salt, black pepper, garlic powder, and onion powder.
4
Sauté chicken in a non-stick skillet over medium-high heat until golden and cooked through.
5
In a small bowl, whisk together Greek yogurt, chicken broth, and minced garlic until smooth.
6
Combine the cooked pasta, broccoli, and chicken in a bowl, then stir in the yogurt sauce and half of the parmesan cheese.
7
Transfer the mixture to a small baking dish, sprinkle with the remaining parmesan cheese, and bake for 12 minutes until the top is lightly toasted.