Name: Chicken Alfredo Fettuccine Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 1.5 oz Whole grain fettuccine; 0.5 cup Non-fat Greek yogurt; 2 tbsp Grated parmesan cheese; 1 cup Broccoli florets; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Onion powder; 1 tsp Extra virgin olive oil

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 Pasta

Pan-seared chicken breast and whole grain fettuccine tossed in a velvety Greek yogurt alfredo sauce with crisp-tender broccoli florets.

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NUTRITION

Protein

48.0g

Fat

10.5g

Carbs

25.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1.5 oz Whole grain fettuccine

0.5 cup Non-fat Greek yogurt

2 tbsp Grated parmesan cheese

1 cup Broccoli florets

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Onion powder

1 tsp Extra virgin olive oil

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente.
2
Add the broccoli florets to the boiling pasta water during the final 3 minutes of cooking time.
3
Season the chicken breast evenly with sea salt, black pepper, and onion powder.
4
Heat the olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until cooked through, then slice into thin strips.
5
In a small mixing bowl, whisk together the Greek yogurt, grated parmesan, and minced garlic until smooth.
6
Drain the pasta and broccoli, reserving 2 tablespoons of the hot cooking water.
7
Return the pasta and broccoli to the pot over low heat, stirring in the yogurt mixture and reserved water until the sauce is creamy and coats the noodles.
8
Divide the pasta into bowls, top with the sliced chicken, and serve immediately.