Name: Chicken Alfredo Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.5 cup whole wheat penne; 0.25 cup non-fat Greek yogurt; 1 tbsp grated parmesan cheese; 2 tbsp sun-dried tomatoes; 1 cup fresh baby spinach; 0.5 tbsp extra virgin olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

Chicken Alfredo Pasta with Sun-Dried Tomatoes

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

YOUR SOLIN GENERATED RECIPE

Chicken Alfredo Pasta with Sun-Dried Tomatoes

Sautéed chicken and whole wheat penne tossed in a creamy Greek yogurt sauce with vibrant sun-dried tomatoes and wilted spinach for a velvety finish.

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NUTRITION

Protein

53.0g

Fat

15.6g

Carbs

29.9g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.5 cup whole wheat penne

0.25 cup non-fat Greek yogurt

1 tbsp grated parmesan cheese

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

0.5 tbsp extra virgin olive oil

1 clove garlic

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 whole wheat penne until al dente, reserving a splash of pasta water before draining.
2
Heat the olive oil in a large skillet over medium heat and add the chicken breast seasoned with sea salt, black pepper, and dried oregano.
3
Cook the chicken for 6-8 minutes until golden brown and fully cooked, then stir in the minced garlic and sun-dried tomatoes for 1 minute.
4
Reduce the heat to low and whisk in the Greek yogurt, grated parmesan cheese, and a tablespoon of the reserved pasta water until a smooth sauce forms.
5
Add the cooked pasta and fresh baby spinach to the skillet, tossing gently until the spinach is wilted and the pasta is thoroughly coated in the creamy sauce.