Name: Garlic Parmesan Chicken Alfredo Pasta
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 penne; 0.25 cup Plain Greek yogurt; 1 tbsp Grated parmesan cheese; 2 cloves Garlic; 0.5 tsp Extra virgin olive oil; 1 cup Baby spinach; 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 whole wheat penne are tossed in a velvety, garlic-infused Greek yogurt sauce for a lighter take on the classic comfort dish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

55.8g

Fat

9.4g

Carbs

18.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole wheat penne

0.25 cup Plain Greek yogurt

1 tbsp Grated parmesan cheese

2 cloves Garlic

0.5 tsp Extra virgin olive oil

1 cup Baby spinach

2 tbsp Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Boil the whole wheat penne in salted water according to package directions until al dente, then drain and set aside.
2
Season the chicken breast with sea salt, black pepper, and dried oregano, then slice into bite-sized pieces.
3
Heat olive oil in a large skillet over medium-high heat and cook the chicken pieces until golden brown and cooked through.
4
Reduce heat to medium, add the minced garlic to the skillet, and sauté for one minute until fragrant.
5
Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
6
Whisk together the Greek yogurt and grated parmesan in a small bowl, then stir it into the skillet on low heat.
7
Add the cooked pasta and baby spinach to the skillet, tossing gently until the spinach is wilted and the sauce is velvety.