Name: Garlic Parmesan Chicken Alfredo Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 1 oz chickpea penne pasta; 1 cup broccoli florets; 0.25 cup plain non-fat Greek yogurt; 2 tbsp grated parmesan cheese; 2 cloves garlic; 1 tsp extra virgin olive oil; 2 tbsp low-sodium chicken broth; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

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

Sautéed chicken breast and chickpea pasta tossed in a velvety garlic-parmesan yogurt sauce with crisp-tender steamed broccoli.

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NUTRITION

Protein

55.9g

Fat

12.5g

Carbs

31.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1 oz chickpea penne pasta

1 cup broccoli florets

0.25 cup plain non-fat Greek yogurt

2 tbsp grated parmesan cheese

2 cloves garlic

1 tsp extra virgin olive oil

2 tbsp low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.
2
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
3
Season the diced chicken breast with sea salt, black pepper, and dried oregano, then sauté in the skillet until golden and cooked through.
4
Steam the broccoli florets in a steamer basket or microwave until they are bright green and crisp-tender.
5
In a small mixing bowl, whisk together the Greek yogurt, grated parmesan, minced garlic, and chicken broth until the sauce is smooth.
6
Drain the pasta and return it to the pot over very low heat.
7
Add the sautéed chicken, steamed broccoli, and the yogurt sauce to the pot, tossing gently until the sauce is creamy and evenly coats all ingredients.