Chicken Alfredo Fettuccine

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chicken Alfredo Fettuccine

YOUR SOLIN GENERATED RECIPE

Chicken Alfredo Fettuccine

Pan-seared chicken breast tossed with whole wheat fettuccine in a velvety Greek yogurt and parmesan sauce infused with aromatic garlic.

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NUTRITION

394kcal
Protein
44.9g
Fat
16.3g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat fettuccine

0.5 tbsp extra virgin olive oil

0.25 cup plain Greek yogurt

1 tbsp grated parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

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PREPARATION

  • 1

    Cook fettuccine in boiling water until al dente, reserving 0.25 cup of the pasta water before draining.

  • 2

    Season the chicken with half of the salt and pepper, then sear in olive oil over medium heat until golden and cooked through.

  • 3

    Remove chicken to a plate and sauté the minced garlic in the same pan for one minute.

  • 4

    Reduce heat to low and whisk in the Greek yogurt, parmesan, and reserved pasta water until a creamy sauce forms.

  • 5

    Slice the chicken into strips and toss with the fettuccine in the sauce until well coated.

  • 6

    Finish with the remaining salt, pepper, and a sprinkle of fresh parsley.

Chicken Alfredo Fettuccine

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chicken Alfredo Fettuccine

YOUR SOLIN GENERATED RECIPE

Chicken Alfredo Fettuccine

Pan-seared chicken breast tossed with whole wheat fettuccine in a velvety Greek yogurt and parmesan sauce infused with aromatic garlic.

NUTRITION

394kcal
Protein
44.9g
Fat
16.3g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat fettuccine

0.5 tbsp extra virgin olive oil

0.25 cup plain Greek yogurt

1 tbsp grated parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

  • 1

    Cook fettuccine in boiling water until al dente, reserving 0.25 cup of the pasta water before draining.

  • 2

    Season the chicken with half of the salt and pepper, then sear in olive oil over medium heat until golden and cooked through.

  • 3

    Remove chicken to a plate and sauté the minced garlic in the same pan for one minute.

  • 4

    Reduce heat to low and whisk in the Greek yogurt, parmesan, and reserved pasta water until a creamy sauce forms.

  • 5

    Slice the chicken into strips and toss with the fettuccine in the sauce until well coated.

  • 6

    Finish with the remaining salt, pepper, and a sprinkle of fresh parsley.