Lighter Creamy Chicken Alfredo with Whole Wheat Pasta and Roasted Broccoli

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

Lighter Creamy Chicken Alfredo with Whole Wheat Pasta and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lighter Creamy Chicken Alfredo with Whole Wheat Pasta and Roasted Broccoli

Enjoy a lighter twist on the classic Alfredo: tender grilled chicken, whole wheat pasta smothered in a creamy yet guilt-free sauce, and perfectly roasted broccoli for a burst of color and crunch.

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NUTRITION

493kcal
Protein
43.7g
Fat
11.2g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz dry Whole Wheat Pasta

2 cups Broccoli

1/4 cup Nonfat Greek Yogurt

1 Tbsp Parmesan Cheese

1 tsp Olive Oil

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for the broccoli and lightly coat a baking sheet with a drizzle of olive oil.

  • 2

    Toss the broccoli florets with 1 tsp olive oil, minced garlic, salt, and pepper, then spread on the baking sheet. Roast for about 20 minutes until tender and slightly crispy.

  • 3

    Meanwhile, season the chicken breast with salt and pepper. Heat a skillet over medium heat and cook the chicken for about 5-6 minutes per side until fully cooked and golden brown. Once done, slice the chicken into strips.

  • 4

    Cook the whole wheat pasta according to package directions until al dente, then drain.

  • 5

    In a small saucepan over low heat, combine the nonfat Greek yogurt and grated Parmesan cheese with a small amount of pasta water to loosen the sauce. Stir continuously until a creamy sauce forms; do not let it boil.

  • 6

    Mix the pasta with the creamy sauce, add the sliced chicken, and gently toss in the roasted broccoli.

  • 7

    Serve immediately, adjusting salt and pepper as needed.

Lighter Creamy Chicken Alfredo with Whole Wheat Pasta and Roasted Broccoli

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

Lighter Creamy Chicken Alfredo with Whole Wheat Pasta and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lighter Creamy Chicken Alfredo with Whole Wheat Pasta and Roasted Broccoli

Enjoy a lighter twist on the classic Alfredo: tender grilled chicken, whole wheat pasta smothered in a creamy yet guilt-free sauce, and perfectly roasted broccoli for a burst of color and crunch.

NUTRITION

493kcal
Protein
43.7g
Fat
11.2g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz dry Whole Wheat Pasta

2 cups Broccoli

1/4 cup Nonfat Greek Yogurt

1 Tbsp Parmesan Cheese

1 tsp Olive Oil

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for the broccoli and lightly coat a baking sheet with a drizzle of olive oil.

  • 2

    Toss the broccoli florets with 1 tsp olive oil, minced garlic, salt, and pepper, then spread on the baking sheet. Roast for about 20 minutes until tender and slightly crispy.

  • 3

    Meanwhile, season the chicken breast with salt and pepper. Heat a skillet over medium heat and cook the chicken for about 5-6 minutes per side until fully cooked and golden brown. Once done, slice the chicken into strips.

  • 4

    Cook the whole wheat pasta according to package directions until al dente, then drain.

  • 5

    In a small saucepan over low heat, combine the nonfat Greek yogurt and grated Parmesan cheese with a small amount of pasta water to loosen the sauce. Stir continuously until a creamy sauce forms; do not let it boil.

  • 6

    Mix the pasta with the creamy sauce, add the sliced chicken, and gently toss in the roasted broccoli.

  • 7

    Serve immediately, adjusting salt and pepper as needed.