YOUR SOLIN GENERATED RECIPE
Healthy Creamy Chicken Alfredo with Roasted Broccoli
Savor the delightful marriage of tender chicken breast, light gluten-free pasta, and perfectly roasted broccoli, all dressed in a velvety, tangy Greek yogurt cream sauce accented with a hint of parmesan. This dish is the perfect balance of protein-rich goodness and vibrant flavors, making it a nutritious option for any meal.
INGREDIENTS
4 ounces Chicken Breast
2 ounces Gluten-Free Pasta
1 cup Broccoli
1/4 cup Non-Fat Greek Yogurt
1 tablespoon Parmesan Cheese
1 teaspoon Olive Oil
1 clove Garlic
Salt, Pepper, and 1 teaspoon Dried Basil
PREPARATION
Preheat your oven to 425°F. Toss the broccoli with olive oil, salt, and pepper, and spread it evenly on a baking sheet.
Roast the broccoli in the preheated oven for about 15-18 minutes until tender and slightly browned.
While the broccoli roasts, cook the gluten-free pasta according to the package instructions until al dente. Drain and set aside.
Season the chicken breast with salt, pepper, and dried basil. In a non-stick skillet over medium heat, add the chicken and a little olive oil, cooking until golden and cooked through (about 5-6 minutes per side). Once done, slice the chicken into strips.
In the same skillet, add minced garlic and sauté briefly until fragrant. Lower the heat and stir in the non-fat Greek yogurt to create a creamy sauce. Add the parmesan cheese and mix until well combined.
Combine the cooked pasta with the creamy sauce, then fold in the sliced chicken. Taste and season with salt and pepper as needed.
Plate the pasta and chicken mixture and top with the roasted broccoli. Serve warm and enjoy your balanced, nutritious meal.