Name: Chicken Alfredo Fettuccine
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 Extra virgin olive oil; 2 tbsp Plain nonfat Greek yogurt; 1 tbsp Grated parmesan cheese; 1 clove Garlic; 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 Fettuccine

Pan-seared chicken breast tossed with al dente fettuccine in a velvety garlic-parmesan sauce made with Greek yogurt for a lighter finish.

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NUTRITION

Protein

51.4g

Fat

12.2g

Carbs

36.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 oz Brown rice fettuccine

1 tsp Extra virgin olive oil

2 tbsp Plain nonfat Greek yogurt

1 tbsp Grated parmesan cheese

1 clove Garlic

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 brown rice fettuccine according to package directions until al dente.
2
Reserve 0.25 cup of the starchy pasta water before draining the noodles.
3
Season the chicken breast with sea salt and black pepper on both sides.
4
Heat olive oil in a skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through.
5
Remove chicken from the pan, let it rest for 3 minutes, then slice into thin strips.
6
In the same skillet, reduce heat to low and add minced garlic, cooking for 30 seconds until fragrant.
7
Whisk together the Greek yogurt, parmesan cheese, and reserved pasta water in a small bowl until smooth.
8
Add the cooked pasta and yogurt mixture to the skillet, tossing gently over low heat until the sauce is creamy and coats the noodles.
9
Top the pasta with the sliced chicken and garnish with fresh chopped parsley before serving.