Name: Chicken Alfredo Fettuccine
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 1 oz whole wheat fettuccine; 1 cup spiralized zucchini; 2 tbsp nonfat Greek yogurt; 1 tbsp grated parmesan cheese; 1 tsp olive oil; 1 clove garlic; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 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

Pan-seared chicken breast and whole wheat pasta tossed in a creamy, garlic-infused Greek yogurt sauce with vibrant zucchini ribbons.

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NUTRITION

Protein

48.2g

Fat

11.7g

Carbs

15.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1 oz whole wheat fettuccine

1 cup spiralized zucchini

2 tbsp nonfat Greek yogurt

1 tbsp grated parmesan cheese

1 tsp olive oil

1 clove garlic

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Bring a pot of salted water to a boil and cook the whole wheat fettuccine according to package directions until al dente.
2
Season the chicken breast with sea salt and black pepper, then sear in a skillet with olive oil over medium-high heat until golden and cooked through.
3
Remove the chicken to rest, then in the same skillet, sauté the minced garlic and spiralized zucchini for two minutes until just tender.
4
In a small bowl, whisk together the nonfat Greek yogurt, grated parmesan cheese, and lemon juice to create a smooth sauce base.
5
Lower the heat, return the pasta and sliced chicken to the skillet, and toss with the yogurt mixture and a splash of pasta water until creamy.
6
Garnish the dish with chopped fresh parsley before serving.