Name: Chicken Alfredo Fettuccine
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 wheat fettuccine; 0.25 cup Non-fat Greek yogurt; 1 tbsp Grated parmesan cheese; 1 tsp Extra virgin olive oil; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh parsley; 1 tsp Lemon juice

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 strips served over whole wheat fettuccine tossed in a velvety, garlic-infused Greek yogurt sauce for a lighter take on the classic comfort dish.

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NUTRITION

Protein

49.1g

Fat

11.4g

Carbs

33.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

0.75 cup Cooked whole wheat fettuccine

0.25 cup Non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

1 tsp Lemon juice

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PREPARATION

1
Bring a pot of salted water to a boil and cook the fettuccine until al dente, reserving a small amount of pasta water before draining.
2
Season the chicken breast with sea salt and black pepper on both sides.
3
Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, then set aside to rest.
4
In the same skillet, lower the heat and sauté the minced garlic for one minute until fragrant.
5
In a small bowl, whisk together the Greek yogurt, grated parmesan, and lemon juice.
6
Slice the rested chicken into strips.
7
Add the cooked pasta and yogurt mixture to the skillet, tossing gently and adding splashes of reserved pasta water until the sauce is creamy.
8
Top with the sliced chicken and fresh parsley before serving.