Name: Spaghetti with Roasted Poblano Cream Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1.5 oz whole wheat spaghetti; 2 medium poblano peppers; 0.25 cup plain Greek yogurt; 1 tsp olive oil; 0.25 cup yellow onion; 2 cloves garlic; 0.25 cup low-sodium chicken broth; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh cilantro; 0.5 whole lime

Spaghetti with Roasted Poblano Cream Sauce

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

YOUR SOLIN GENERATED RECIPE

Spaghetti with Roasted Poblano Cream Sauce

Pan-seared chicken and whole wheat pasta tossed in a velvety roasted poblano cream sauce, finished with a bright squeeze of lime.

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NUTRITION

Protein

56.3g

Fat

11.1g

Carbs

33.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat spaghetti

2 medium poblano peppers

0.25 cup plain Greek yogurt

1 tsp olive oil

0.25 cup yellow onion

2 cloves garlic

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

0.5 whole lime

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PREPARATION

1
Roast the poblano peppers under a broiler until the skin is charred and blistered.
2
Place peppers in a bowl, cover with plastic wrap for 10 minutes, then peel, seed, and dice.
3
Cook the whole wheat spaghetti in boiling salted water according to package directions; drain and set aside.
4
Season the chicken breast with salt and pepper, then sear in a pan with olive oil until cooked through; slice into strips.
5
In the same pan, sauté the onion and garlic until fragrant and translucent.
6
Blend the roasted poblanos, Greek yogurt, chicken broth, and lime juice until smooth.
7
Combine the pasta, chicken, and poblano sauce in the pan, tossing over low heat until the sauce is creamy and coats everything.
8
Garnish with fresh cilantro before serving.