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 Brown rice fettuccine; 0.25 cup Plain non-fat Greek yogurt; 1 tbsp Grated parmesan cheese; 1 tsp Olive oil; 1 clove Garlic; 0.25 cup Low-sodium chicken broth; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp 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

Pan-seared chicken breast and brown rice fettuccine tossed in a velvety garlic-parmesan sauce made with Greek yogurt for a lighter, creamy finish.

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NUTRITION

Protein

46.9g

Fat

11.5g

Carbs

37.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1.5 oz Brown rice fettuccine

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 tsp Olive oil

1 clove Garlic

0.25 cup Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

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PREPARATION

1
Bring a pot of salted water to a boil and cook the brown rice fettuccine according to package directions until al dente.
2
While the pasta cooks, season the chicken breast with half of the sea salt and black pepper.
3
Heat the olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.
4
Remove the chicken from the pan, let it rest for 3 minutes, then slice it into thin strips.
5
In the same skillet, reduce the heat to low and sauté the minced garlic for 30 seconds until fragrant.
6
Whisk in the chicken broth, Greek yogurt, and parmesan cheese, stirring constantly to create a smooth, creamy sauce.
7
Add the cooked pasta and sliced chicken to the skillet, tossing gently to coat everything in the velvety sauce.
8
Garnish with fresh parsley and the remaining salt and pepper before serving immediately.