Name: Garlic Parmesan Chicken Alfredo Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1.5 oz brown rice penne pasta; 1 tsp extra virgin olive oil; 2 cloves garlic; 2 tbsp plain Greek yogurt; 1 tbsp grated parmesan cheese; 1 cup baby spinach; 0.25 cup 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 brown rice pasta tossed in a velvety garlic-parmesan yogurt sauce with vibrant baby spinach.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

42.5g

Fat

10.8g

Carbs

18.3g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz brown rice penne pasta

1 tsp extra virgin olive oil

2 cloves garlic

2 tbsp plain Greek yogurt

1 tbsp grated parmesan cheese

1 cup baby spinach

0.25 cup 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
Bring a large pot of salted water to a boil and cook the brown rice penne according to package directions until al dente.
2
Season the chicken breast evenly with the sea salt, black pepper, and dried oregano.
3
Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.
4
Remove the chicken from the skillet, let it rest for 3 minutes, then slice into thin strips.
5
In the same skillet, reduce heat to medium and sauté the minced garlic for 1 minute until fragrant.
6
Pour in the chicken broth to deglaze the pan, then whisk in the Greek yogurt and parmesan cheese until a smooth sauce forms.
7
Add the cooked pasta and baby spinach to the skillet, tossing gently until the spinach is wilted and the pasta is coated in the velvety sauce.
8
Top with the sliced chicken and serve immediately.