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.

Chicken Alfredo Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Chicken Alfredo Pasta with Sun-Dried Tomatoes

Sautéed chicken and gluten-free pasta tossed in a creamy, garlic-infused Greek yogurt sauce featuring tangy sun-dried tomatoes and vibrant baby spinach.

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NUTRITION

410kcal
Protein
43.0g
Fat
16.3g
Carbs
25.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 oz Brown rice penne pasta

0.25 cup Plain Greek yogurt

1 tbsp Grated parmesan cheese

2 tbsp Sun-dried tomatoes

1 cup Fresh baby spinach

1 clove Garlic

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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PREPARATION

  • 1

    Boil a pot of salted water and cook the brown rice penne according to package directions until al dente, reserving 2 tablespoons of pasta water before draining.

  • 2

    Season the chicken breast evenly with sea salt and black pepper.

  • 3

    Heat the extra virgin olive oil in a large skillet over medium 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 a few minutes, then slice into thin strips.

  • 5

    In the same skillet, add the minced garlic and chopped sun-dried tomatoes, sautéing for 1 minute until fragrant.

  • 6

    Reduce the heat to low and whisk in the Greek yogurt, parmesan cheese, and reserved pasta water until a smooth, velvety sauce forms.

  • 7

    Add the fresh baby spinach to the skillet and stir for 1 minute until just wilted.

  • 8

    Fold the cooked pasta and sliced chicken back into the skillet, tossing gently to coat everything in the sauce, then garnish with fresh parsley and serve.

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.

Chicken Alfredo Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Chicken Alfredo Pasta with Sun-Dried Tomatoes

Sautéed chicken and gluten-free pasta tossed in a creamy, garlic-infused Greek yogurt sauce featuring tangy sun-dried tomatoes and vibrant baby spinach.

NUTRITION

410kcal
Protein
43.0g
Fat
16.3g
Carbs
25.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 oz Brown rice penne pasta

0.25 cup Plain Greek yogurt

1 tbsp Grated parmesan cheese

2 tbsp Sun-dried tomatoes

1 cup Fresh baby spinach

1 clove Garlic

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

  • 1

    Boil a pot of salted water and cook the brown rice penne according to package directions until al dente, reserving 2 tablespoons of pasta water before draining.

  • 2

    Season the chicken breast evenly with sea salt and black pepper.

  • 3

    Heat the extra virgin olive oil in a large skillet over medium 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 a few minutes, then slice into thin strips.

  • 5

    In the same skillet, add the minced garlic and chopped sun-dried tomatoes, sautéing for 1 minute until fragrant.

  • 6

    Reduce the heat to low and whisk in the Greek yogurt, parmesan cheese, and reserved pasta water until a smooth, velvety sauce forms.

  • 7

    Add the fresh baby spinach to the skillet and stir for 1 minute until just wilted.

  • 8

    Fold the cooked pasta and sliced chicken back into the skillet, tossing gently to coat everything in the sauce, then garnish with fresh parsley and serve.