YOUR SOLIN GENERATED RECIPE
Creamy Chicken Alfredo with Roasted Broccoli
Savor a hearty plate of creamy chicken alfredo paired with perfectly roasted broccoli. Tender strips of chicken breast and whole wheat fettuccine are enveloped in a velvety, light cream cheese sauce with a subtle garlic flavor, all brought together by a drizzle of olive oil. This comforting dish offers a balanced blend of protein, complex carbs, and a touch of healthy fats for a satisfying meal.
INGREDIENTS
4 oz Chicken Breast
2 oz Whole Wheat Fettuccine (dry)
1 cup Roasted Broccoli
1/4 cup Low-Fat Milk
2 tbsp Light Cream Cheese
1 clove Garlic
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat the oven to 425°F. Toss broccoli florets with a drizzle of olive oil, salt, and pepper, then roast on a baking sheet for 15-20 minutes until tender and slightly charred.
While the broccoli roasts, bring a pot of salted water to a boil and cook the whole wheat fettuccine according to package instructions until al dente. Drain and set aside.
Season the chicken breast with salt and pepper. In a non-stick skillet, warm a teaspoon of olive oil over medium heat and cook the chicken for about 5-7 minutes per side until fully cooked through. Remove from the skillet and slice into strips.
In the same skillet, add a minced garlic clove and lightly sauté until fragrant. Lower the heat and add the low-fat milk and light cream cheese, stirring continuously until a smooth, creamy sauce forms.
Combine the cooked pasta and sliced chicken in the skillet, stirring to coat evenly in the sauce. Adjust seasoning with salt and pepper as needed.
Plate the creamy chicken alfredo and top with the roasted broccoli. Serve warm and enjoy!