Name: Chicken Alfredo with Fettuccine
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 oz Whole wheat fettuccine; 0.5 tbsp Extra virgin olive oil; 1 clove Garlic; 2 tbsp Plain non-fat Greek yogurt; 1 tbsp Grated parmesan cheese; 0.25 cup Unsweetened almond milk; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh parsley

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 Fettuccine

Pan-seared chicken breast strips tossed with whole wheat fettuccine in a velvety garlic-parmesan yogurt sauce for a creamy and satisfying finish.

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NUTRITION

Protein

38.9g

Fat

12.8g

Carbs

11.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 oz Whole wheat fettuccine

0.5 tbsp Extra virgin olive oil

1 clove Garlic

2 tbsp Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

0.25 cup Unsweetened almond milk

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the whole wheat fettuccine according to package directions until al dente.
2
While the pasta cooks, season the chicken breast with half of the sea salt and black pepper.
3
Heat the extra virgin olive oil in a medium skillet over medium-high heat and sear the chicken until golden brown and cooked through.
4
Remove the chicken from the skillet and set aside to rest; in the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
5
Reduce the heat to low and whisk in the almond milk, Greek yogurt, parmesan cheese, and the remaining salt and pepper until the sauce is smooth and slightly thickened.
6
Slice the chicken into strips and toss them into the skillet with the cooked fettuccine, coating everything in the sauce.
7
Garnish with freshly chopped parsley and serve immediately.