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; 2 oz Whole wheat fettuccine; 0.5 tbsp Extra virgin olive oil; 1 clove Garlic; 0.25 cup Plain non-fat Greek yogurt; 2 tbsp Grated parmesan cheese; 2 tbsp Skim milk; 1 cup Fresh baby spinach; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 baby spinach and sharp parmesan.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.1g

Fat

15.1g

Carbs

24.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

2 oz Whole wheat fettuccine

0.5 tbsp Extra virgin olive oil

1 clove Garlic

0.25 cup Plain non-fat Greek yogurt

2 tbsp Grated parmesan cheese

2 tbsp Skim milk

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Bring a large pot of salted water to a boil and cook the whole wheat fettuccine according to the package directions until al dente.
2
Slice the chicken breast into bite-sized strips and season evenly with sea salt and black pepper.
3
Heat the extra virgin olive oil in a large skillet over medium heat and sauté the chicken until golden brown and cooked through.
4
Remove the chicken from the skillet and set aside; add the minced garlic to the pan and cook for 30 seconds until fragrant.
5
In a small bowl, whisk together the Greek yogurt, skim milk, and grated parmesan cheese until smooth.
6
Reduce the skillet heat to low and pour in the yogurt mixture, adding the fresh baby spinach and stirring until the leaves are just wilted.
7
Add the cooked fettuccine and chicken back into the skillet, tossing gently to coat everything in the creamy sauce before serving.