Name: Chicken Alfredo Fettuccine
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 oz whole grain fettuccine; 1 medium zucchini; 0.25 cup plain Greek yogurt; 2 tbsp grated Parmesan cheese; 1 tsp olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 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 grain fettuccine tossed in a velvety Greek yogurt Alfredo sauce with crisp zucchini ribbons for a lighter twist.

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NUTRITION

Protein

58.5g

Fat

14.6g

Carbs

20.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 oz whole grain fettuccine

1 medium zucchini

0.25 cup plain Greek yogurt

2 tbsp grated Parmesan cheese

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp fresh parsley

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PREPARATION

1
Boil a pot of water and cook the fettuccine according to the package directions until al dente.
2
Use a vegetable peeler or spiralizer to create long, thin ribbons from the zucchini.
3
Season the chicken breast evenly with the sea salt, black pepper, and dried oregano.
4
Heat the olive oil in a large skillet over medium heat and cook the chicken for 6 minutes per side until golden.
5
Remove the chicken from the pan to rest, then add the minced garlic to the skillet and sauté for 30 seconds.
6
In a small bowl, whisk the Greek yogurt, grated Parmesan, and 2 tablespoons of the hot pasta water until smooth.
7
Drain the pasta and add it to the skillet along with the zucchini ribbons and the yogurt sauce.
8
Toss everything together over low heat for 1 minute until the zucchini is slightly softened and the sauce is creamy.
9
Slice the rested chicken into strips and serve over the pasta, garnished with fresh chopped parsley.