Clean-Eating Chicken Alfredo Pasta

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

Clean-Eating Chicken Alfredo Pasta

YOUR SOLIN GENERATED RECIPE

Clean-Eating Chicken Alfredo Pasta

Sautéed chicken breast and tender broccoli florets tossed with chickpea pasta in a velvety, garlic-infused Greek yogurt Alfredo sauce.

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NUTRITION

426kcal
Protein
46.5g
Fat
12.5g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chickpea penne pasta

4 oz Chicken breast

1 cup Broccoli florets

0.25 cup Plain Greek yogurt

1 tbsp Grated parmesan cheese

0.5 tbsp Extra virgin olive oil

1 whole Garlic clove

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the chickpea penne according to package directions, adding the broccoli florets during the last 3 minutes of boiling.

  • 2

    Before draining, reserve 0.25 cup of the starchy pasta water and set it aside.

  • 3

    Season the chicken breast with sea salt and black pepper, then sauté in a large pan with olive oil over medium-high heat until golden and cooked through.

  • 4

    Reduce the pan heat to low, add the minced garlic clove for 30 seconds until fragrant, then stir in the Greek yogurt, parmesan cheese, and reserved pasta water to create a smooth sauce.

  • 5

    Toss the cooked pasta and broccoli into the pan until every piece is thoroughly coated in the creamy sauce, then garnish with chopped fresh parsley before serving.

Clean-Eating Chicken Alfredo Pasta

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

Clean-Eating Chicken Alfredo Pasta

YOUR SOLIN GENERATED RECIPE

Clean-Eating Chicken Alfredo Pasta

Sautéed chicken breast and tender broccoli florets tossed with chickpea pasta in a velvety, garlic-infused Greek yogurt Alfredo sauce.

NUTRITION

426kcal
Protein
46.5g
Fat
12.5g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chickpea penne pasta

4 oz Chicken breast

1 cup Broccoli florets

0.25 cup Plain Greek yogurt

1 tbsp Grated parmesan cheese

0.5 tbsp Extra virgin olive oil

1 whole Garlic clove

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the chickpea penne according to package directions, adding the broccoli florets during the last 3 minutes of boiling.

  • 2

    Before draining, reserve 0.25 cup of the starchy pasta water and set it aside.

  • 3

    Season the chicken breast with sea salt and black pepper, then sauté in a large pan with olive oil over medium-high heat until golden and cooked through.

  • 4

    Reduce the pan heat to low, add the minced garlic clove for 30 seconds until fragrant, then stir in the Greek yogurt, parmesan cheese, and reserved pasta water to create a smooth sauce.

  • 5

    Toss the cooked pasta and broccoli into the pan until every piece is thoroughly coated in the creamy sauce, then garnish with chopped fresh parsley before serving.