Name: Chicken Alfredo Fettuccine Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1.5 oz whole wheat fettuccine; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 clove garlic; 2 tbsp plain Greek yogurt; 1 tbsp grated parmesan cheese; 1 cup baby spinach; 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

Sautéed chicken breast and whole wheat fettuccine are tossed in a velvety Greek yogurt Alfredo sauce with wilted spinach and savory parmesan.

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NUTRITION

Protein

52.6g

Fat

11.9g

Carbs

16.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat fettuccine

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 clove garlic

2 tbsp plain Greek yogurt

1 tbsp grated parmesan cheese

1 cup baby spinach

1 tsp 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.
2
Reserve 0.25 cup of the starchy pasta water before draining the noodles.
3
Season the chicken breast with sea salt, black pepper, and garlic powder.
4
Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, then set aside to rest.
5
In the same skillet, reduce heat to low and sauté the minced garlic for 30 seconds until fragrant.
6
Whisk in the Greek yogurt, parmesan cheese, and a splash of the reserved pasta water to create a smooth sauce.
7
Add the baby spinach to the skillet and stir until just wilted.
8
Slice the chicken and return it to the pan along with the cooked pasta, tossing everything together until coated in the velvety sauce.
9
Garnish with fresh parsley and serve immediately.