Name: Chicken Alfredo with Fresh Parsley
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1.5 oz Brown rice fettuccine; 1 tsp Olive oil; 0.25 cup Plain non-fat Greek yogurt; 1 tbsp Grated parmesan cheese; 1 clove Garlic; 2 tbsp Fresh parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Lemon juice

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

YOUR SOLIN GENERATED RECIPE

Chicken Alfredo with Fresh Parsley

Pan-seared chicken breast and gluten-free pasta tossed in a velvety garlic-parmesan yogurt sauce, finished with a bright burst of fresh parsley.

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NUTRITION

Protein

53.2g

Fat

11.7g

Carbs

18.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 oz Brown rice fettuccine

1 tsp Olive oil

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 clove Garlic

2 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

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PREPARATION

1
Boil a pot of salted water and cook the brown rice fettuccine according to package directions, reserving 0.25 cup of pasta water before draining.
2
Season the chicken breast evenly with sea salt and black pepper.
3
Heat the olive oil in a skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until golden brown and cooked through.
4
Remove the chicken from the pan to rest for 3 minutes, then slice it into thin strips.
5
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
6
Reduce the heat to low and whisk in the Greek yogurt, grated parmesan cheese, lemon juice, and a splash of the reserved pasta water until a smooth sauce forms.
7
Add the cooked pasta and sliced chicken back into the skillet, tossing gently to coat everything in the creamy sauce.
8
Garnish with freshly chopped parsley and serve immediately while warm.