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; 0.75 cup Cooked whole grain fettuccine; 0.25 cup Plain non-fat Greek yogurt; 1 tbsp Grated parmesan cheese; 1 tsp Extra virgin olive oil; 1 clove Garlic; 1 cup Fresh baby spinach; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dried oregano

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 tossed with whole grain fettuccine in a velvety Greek yogurt Alfredo sauce, finished with a vibrant pop of fresh baby spinach.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

49.7g

Fat

11.7g

Carbs

32.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

0.75 cup Cooked whole grain fettuccine

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

1 clove Garlic

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Boil water and cook fettuccine according to package directions; reserve a small splash of the pasta water before draining.
2
Season the chicken breast evenly with sea salt, black pepper, and dried oregano.
3
Heat olive oil in a skillet over medium heat and sear the chicken until golden brown and cooked through, then set aside to rest.
4
In the same skillet, sauté the minced garlic for about 30 seconds until fragrant.
5
Turn the heat to low and whisk in the Greek yogurt, parmesan cheese, and a tablespoon of reserved pasta water until the sauce is smooth.
6
Add the cooked fettuccine and fresh baby spinach to the skillet, tossing gently until the spinach is just wilted.
7
Slice the rested chicken into strips, place them over the creamy pasta, and serve immediately.