Name: Chicken Alfredo Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 0.5 cup Cooked whole wheat penne; 0.25 cup Plain Greek yogurt; 1 tbsp Grated parmesan cheese; 1 tbsp Sun-dried tomatoes; 1 cup Fresh spinach; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Olive oil; 1 tbsp Fresh parsley

Chicken Alfredo Pasta with Sun-Dried Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Chicken Alfredo Pasta with Sun-Dried Tomatoes

Pan-seared chicken breast tossed with whole wheat pasta in a creamy, garlic-infused yogurt sauce featuring tangy sun-dried tomatoes and wilted spinach.

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NUTRITION

Protein

54.6g

Fat

15.0g

Carbs

35.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Cooked whole wheat penne

0.25 cup Plain Greek yogurt

1 tbsp Grated parmesan cheese

1 tbsp Sun-dried tomatoes

1 cup Fresh spinach

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

1 tbsp Fresh parsley

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PREPARATION

1
Season the chicken breast with sea salt and black pepper.
2
Heat olive oil in a large skillet over medium-high heat and sear chicken until golden and cooked through.
3
Remove chicken from the pan, let it rest, then slice into thin strips.
4
In the same skillet, sauté the garlic and sun-dried tomatoes for about 1 minute until fragrant.
5
Lower the heat to medium-low and whisk in the Greek yogurt and parmesan cheese until a smooth sauce forms.
6
Add the cooked whole wheat penne and fresh spinach to the skillet, tossing until the spinach is wilted.
7
Return the sliced chicken to the pan, mix thoroughly to coat in the sauce, and garnish with fresh parsley.