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 wheat fettuccine; 0.5 cup Plain Greek yogurt; 1 tbsp Grated parmesan cheese; 1 clove Garlic; 1 cup Baby spinach; 0.5 tbsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 1 tbsp 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 Pasta

Sautéed chicken breast and whole wheat fettuccine tossed in a velvety Greek yogurt alfredo sauce with wilted spinach and nutty parmesan.

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NUTRITION

Protein

53.4g

Fat

13.4g

Carbs

20.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1.5 oz Whole wheat fettuccine

0.5 cup Plain Greek yogurt

1 tbsp Grated parmesan cheese

1 clove Garlic

1 cup Baby spinach

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh parsley

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PREPARATION

1
Bring a pot of salted water to a boil and cook the fettuccine according to package directions until al dente, reserving 0.25 cup of pasta water.
2
Season the chicken breast with garlic powder, salt, and pepper.
3
Heat olive oil in a skillet over medium heat and cook the chicken until golden brown and cooked through, about 6 minutes per side.
4
Remove chicken from the pan, let it rest for 3 minutes, then slice into thin strips.
5
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
6
Lower the heat to low and whisk in the Greek yogurt, parmesan cheese, and reserved pasta water to create a smooth sauce.
7
Toss the cooked pasta and baby spinach into the sauce until the spinach is slightly wilted.
8
Top with the sliced chicken and fresh parsley before serving.