YOUR SOLIN GENERATED RECIPE
Lighter Creamy Chicken Alfredo Pasta with Roasted Broccoli
Enjoy a lighter twist on classic Chicken Alfredo by pairing tender, lean chicken with whole wheat pasta enveloped in a creamy, low-fat sauce, complemented by perfectly roasted broccoli. This dish delivers satisfying creaminess and crunch without overloading on calories, making it ideal for a balanced meal.
INGREDIENTS
3 oz Chicken Breast
1 cup cooked Whole Wheat Pasta
1 cup Broccoli
1/3 cup Low-Fat Milk
1 oz Light Cream Cheese
1 clove Garlic
1 tsp Olive Oil
Salt and Pepper
PREPARATION
Preheat your oven to 425°F. Toss broccoli with olive oil, salt, and pepper, and spread it on a baking sheet.
Roast the broccoli in the oven for about 15-20 minutes until tender and slightly charred.
While the broccoli roasts, season the chicken breast with salt and pepper. In a nonstick skillet over medium heat, add a little olive oil and cook the chicken for 5-7 minutes per side until fully cooked and lightly browned. Remove from heat and slice into strips.
Cook the whole wheat pasta according to package directions until al dente. Drain and set aside.
In the same skillet, add minced garlic and sauté for about 30 seconds. Lower the heat, add low-fat milk and light cream cheese, stirring continuously until the cream cheese melts and a smooth, creamy sauce forms.
Combine the pasta and sliced chicken in the skillet, stirring to coat evenly with the sauce. Adjust seasoning with salt and pepper as needed.
Plate the pasta and chicken mixture, then top with the roasted broccoli. Serve immediately and enjoy your lighter creamy chicken alfredo delight.