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.

Creamy Chicken Alfredo with Whole Wheat Pasta and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Alfredo with Whole Wheat Pasta and Roasted Broccoli

Enjoy a light yet satisfying dish featuring tender chicken breast, whole wheat pasta cloaked in a creamy, tangy Greek yogurt Alfredo sauce, and perfectly roasted broccoli for a burst of color and flavor. This balanced plate is crafted to fuel your body while delighting the palate.

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NUTRITION

358kcal
Protein
39.0g
Fat
8.6g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 ounce Whole Wheat Pasta (dry)

1 cup Broccoli

1/4 cup Plain Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the broccoli florets with olive oil, salt, and pepper; then spread them on a baking sheet and roast for 15-20 minutes until tender and slightly crispy.

  • 2

    Meanwhile, cook the whole wheat pasta in a pot of boiling water according to the package instructions until al dente. Drain and set aside, reserving a small cup of pasta water.

  • 3

    Season the chicken breast with salt and pepper. In a skillet over medium heat, cook the chicken for about 5-6 minutes per side or until cooked through and lightly golden. Remove from heat and slice into strips.

  • 4

    In the same skillet, add minced garlic and sauté briefly until fragrant. Lower the heat and stir in the plain nonfat Greek yogurt and lemon juice, mixing well. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.

  • 5

    Add the cooked pasta to the skillet with the creamy sauce. Toss to coat evenly, then gently mix in the sliced chicken.

  • 6

    Plate the pasta and chicken mixture and top with the roasted broccoli. Adjust seasoning with extra salt and pepper if needed and serve warm.

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.

Creamy Chicken Alfredo with Whole Wheat Pasta and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Alfredo with Whole Wheat Pasta and Roasted Broccoli

Enjoy a light yet satisfying dish featuring tender chicken breast, whole wheat pasta cloaked in a creamy, tangy Greek yogurt Alfredo sauce, and perfectly roasted broccoli for a burst of color and flavor. This balanced plate is crafted to fuel your body while delighting the palate.

NUTRITION

358kcal
Protein
39.0g
Fat
8.6g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 ounce Whole Wheat Pasta (dry)

1 cup Broccoli

1/4 cup Plain Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the broccoli florets with olive oil, salt, and pepper; then spread them on a baking sheet and roast for 15-20 minutes until tender and slightly crispy.

  • 2

    Meanwhile, cook the whole wheat pasta in a pot of boiling water according to the package instructions until al dente. Drain and set aside, reserving a small cup of pasta water.

  • 3

    Season the chicken breast with salt and pepper. In a skillet over medium heat, cook the chicken for about 5-6 minutes per side or until cooked through and lightly golden. Remove from heat and slice into strips.

  • 4

    In the same skillet, add minced garlic and sauté briefly until fragrant. Lower the heat and stir in the plain nonfat Greek yogurt and lemon juice, mixing well. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.

  • 5

    Add the cooked pasta to the skillet with the creamy sauce. Toss to coat evenly, then gently mix in the sliced chicken.

  • 6

    Plate the pasta and chicken mixture and top with the roasted broccoli. Adjust seasoning with extra salt and pepper if needed and serve warm.