Name: Chicken Alfredo Fettuccine
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1.5 oz whole wheat fettuccine; 0.25 cup plain Greek yogurt; 1 tbsp grated parmesan cheese; 1 tsp olive oil; 1 cup baby spinach; 1 clove garlic; 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 fettuccine tossed in a creamy, garlic-infused Greek yogurt sauce with vibrant baby spinach.

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NUTRITION

Protein

46.9g

Fat

10.9g

Carbs

17g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat fettuccine

0.25 cup plain Greek yogurt

1 tbsp grated parmesan cheese

1 tsp olive oil

1 cup baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Bring a large 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 pasta cooking water before draining the noodles.
3
Season the chicken breast with sea salt and black pepper on both sides.
4
Heat olive oil in a skillet over medium heat and sear the chicken for 5-6 minutes per side until cooked through, then remove and slice into strips.
5
In the same skillet, sauté the minced garlic for 30 seconds until fragrant.
6
Reduce heat to low and whisk in the Greek yogurt, parmesan cheese, and the reserved pasta water until a smooth sauce forms.
7
Add the cooked pasta and baby spinach to the skillet, tossing gently until the spinach is wilted and the pasta is coated.
8
Top with the sliced chicken and fresh parsley before serving.