YOUR SOLIN GENERATED RECIPE
Creamy Baked Pasta with Chicken, Broccoli, and a Cheesy Sauce
Savor a comforting plate of creamy baked pasta featuring tender chicken, vibrant broccoli, and a light yet tangy cheesy sauce. This dish strikes a perfect balance of hearty protein and wholesome whole-grain pasta, all wrapped up in a deliciously mild and creamy blend that is both satisfying and nutritious.
INGREDIENTS
3 oz Chicken Breast
1 oz Whole Wheat Pasta
1 cup Broccoli
1/4 cup Low-Fat Milk
1/4 cup Low-Fat Shredded Mozzarella Cheese
2 tbsp Plain Nonfat Greek Yogurt
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Black Pepper
PREPARATION
Preheat your oven to 375°F and lightly grease a small baking dish.
Cook the whole wheat pasta in boiling water according to the package instructions until just al dente, then drain.
Meanwhile, steam or blanch the broccoli until just tender, about 3-4 minutes. Set aside.
Season the chicken breast with garlic powder, onion powder, and black pepper. Sauté in a non-stick skillet over medium heat until fully cooked and lightly browned, about 4-5 minutes per side. Once cooked, chop into bite-sized pieces.
In a mixing bowl, combine the low-fat milk, low-fat shredded mozzarella, and plain nonfat Greek yogurt to create a creamy sauce. Mix in a pinch more garlic and onion powder if desired.
Add the cooked pasta, broccoli, and chicken pieces to the sauce. Stir until everything is evenly coated.
Transfer the mixture to the baking dish and bake in the preheated oven for 12-15 minutes until the dish is heated through and the cheese has melted into a bubbly consistency.
Remove from the oven and let cool for a few minutes before serving. Enjoy your hearty, protein-packed creamy baked pasta!