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 brown rice fettuccine; 0.25 cup plain Greek yogurt; 1 tbsp parmesan cheese; 1 tsp extra virgin olive oil; 1 clove garlic; 0.75 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 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 Pasta

Pan-seared chicken breast strips tossed with brown rice fettuccine in a velvety Greek yogurt Alfredo sauce that feels incredibly indulgent yet light.

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NUTRITION

Protein

55.0g

Fat

12.4g

Carbs

38.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 oz brown rice fettuccine

0.25 cup plain Greek yogurt

1 tbsp parmesan cheese

1 tsp extra virgin olive oil

1 clove garlic

0.75 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh parsley

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PREPARATION

1
Boil a pot of water with a half-teaspoon of the sea salt and cook the fettuccine according to package directions, reserving 2 tablespoons of pasta water before draining.
2
Season the chicken breast with garlic powder, black pepper, and the remaining sea salt.
3
Heat olive oil in a skillet over medium-high heat and sear the chicken until golden brown and cooked through, then slice into thin strips.
4
In the same skillet, reduce heat to low and sauté minced garlic for 30 seconds until fragrant.
5
In a small bowl, whisk together the Greek yogurt, parmesan cheese, and reserved pasta water until the mixture is completely smooth.
6
Add the cooked pasta and the yogurt mixture to the skillet, tossing gently over low heat until the sauce is creamy and thoroughly coats the noodles.
7
Top the pasta with the sliced chicken and fresh parsley before serving immediately.