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; 1.5 oz brown rice penne pasta; 1 cup broccoli florets; 0.25 cup plain Greek yogurt; 2 tbsp parmesan cheese; 1 tsp extra virgin olive oil; 1 clove garlic; 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

Pan-seared chicken breast and gluten-free pasta tossed in a creamy, velvety garlic parmesan sauce made with Greek yogurt and steamed broccoli.

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NUTRITION

Protein

54.7g

Fat

13.4g

Carbs

25.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1.5 oz brown rice penne pasta

1 cup broccoli florets

0.25 cup plain Greek yogurt

2 tbsp parmesan cheese

1 tsp extra virgin olive oil

1 clove garlic

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 water to a boil and cook the pasta according to package directions.
2
In the last 3 minutes of pasta cooking, add the broccoli florets to the same pot to steam.
3
While pasta cooks, season the chicken breast with salt, pepper, and oregano.
4
Heat olive oil in a skillet over medium heat and sear the chicken until cooked through, then slice into strips.
5
In a small bowl, whisk together the Greek yogurt, minced garlic, parmesan cheese, and chicken broth until smooth.
6
Drain the pasta and broccoli, then return them to the pot over low heat.
7
Stir in the yogurt sauce and sliced chicken, tossing gently until the sauce is warm and coats everything evenly.