Creamy Chicken and Vegetable Pasta Bake

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

Creamy Chicken and Vegetable Pasta Bake

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pasta Bake

Chicken and whole wheat penne folded into a savory egg and quark sauce with crisp broccoli, finished with a layer of melty mozzarella.

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NUTRITION

467kcal
Protein
46.4g
Fat
11.4g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

90g Chicken Breast, cubed

45g Whole Wheat Penne

1 Large Egg

50g Low-fat Quark

80g Broccoli Florets

70g Red Bell Pepper, chopped

15g Part-Skim Mozzarella, shredded

1 clove Garlic, minced

Italian seasoning, salt, and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Cook the whole wheat penne in boiling salted water for 2 minutes less than the package directions for al dente, then drain.

  • 3

    While the pasta cooks, sauté the cubed chicken breast in a non-stick skillet over medium heat until browned and cooked through.

  • 4

    Add the broccoli, bell peppers, and minced garlic to the skillet, sautéing for another 3-4 minutes until the vegetables are slightly softened.

  • 5

    In a small bowl, whisk together the egg, quark, Italian seasoning, salt, and pepper until smooth.

  • 6

    Combine the cooked pasta, chicken, and vegetables in a baking dish.

  • 7

    Pour the quark and egg mixture over the pasta and toss gently to ensure everything is evenly coated.

  • 8

    Sprinkle the shredded mozzarella evenly over the top.

  • 9

    Bake for 15-20 minutes until the sauce is set and the cheese is golden and bubbly.

Creamy Chicken and Vegetable Pasta Bake

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

Creamy Chicken and Vegetable Pasta Bake

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pasta Bake

Chicken and whole wheat penne folded into a savory egg and quark sauce with crisp broccoli, finished with a layer of melty mozzarella.

NUTRITION

467kcal
Protein
46.4g
Fat
11.4g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

90g Chicken Breast, cubed

45g Whole Wheat Penne

1 Large Egg

50g Low-fat Quark

80g Broccoli Florets

70g Red Bell Pepper, chopped

15g Part-Skim Mozzarella, shredded

1 clove Garlic, minced

Italian seasoning, salt, and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Cook the whole wheat penne in boiling salted water for 2 minutes less than the package directions for al dente, then drain.

  • 3

    While the pasta cooks, sauté the cubed chicken breast in a non-stick skillet over medium heat until browned and cooked through.

  • 4

    Add the broccoli, bell peppers, and minced garlic to the skillet, sautéing for another 3-4 minutes until the vegetables are slightly softened.

  • 5

    In a small bowl, whisk together the egg, quark, Italian seasoning, salt, and pepper until smooth.

  • 6

    Combine the cooked pasta, chicken, and vegetables in a baking dish.

  • 7

    Pour the quark and egg mixture over the pasta and toss gently to ensure everything is evenly coated.

  • 8

    Sprinkle the shredded mozzarella evenly over the top.

  • 9

    Bake for 15-20 minutes until the sauce is set and the cheese is golden and bubbly.