YOUR SOLIN GENERATED RECIPE
Healthy Creamy Chicken Alfredo with Roasted Broccoli
Savor a nutritious twist on a classic, featuring tender grilled chicken tossed in a light, creamy Greek yogurt-based Alfredo sauce over whole wheat pasta, paired with perfectly roasted broccoli. Each bite bursts with savory flavors and a satisfying creaminess, making this dish a wholesome choice for a balanced meal.
INGREDIENTS
4 oz Chicken Breast
1 cup cooked Whole Wheat Pasta
1/4 cup Nonfat Greek Yogurt
1 tbsp Grated Parmesan Cheese
1/4 cup Low Sodium Chicken Broth
1 tsp Olive Oil
1 cup Broccoli
1 clove Garlic
Salt & Pepper to taste
PREPARATION
Preheat the oven to 425°F.
Season the chicken breast with salt and pepper. In a skillet over medium-high heat, add the olive oil and sear the chicken for about 3-4 minutes on each side until golden. Transfer to a baking dish and finish cooking in the oven for 10-12 minutes until fully cooked.
While the chicken bakes, prepare the broccoli. Toss broccoli florets with a little olive oil, salt, and pepper, and roast them on a baking sheet for 10-12 minutes until tender and slightly crispy on the edges.
Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
In the same skillet used for the chicken (or a new pan), add minced garlic and sauté for 30 seconds. Pour in the low sodium chicken broth and let it simmer for a minute.
Reduce the heat and stir in the nonfat Greek yogurt along with the grated Parmesan cheese. Mix well until a creamy sauce forms. Adjust seasoning with salt and pepper if needed.
Slice the cooked chicken breast and combine with the cooked pasta, then drizzle the creamy sauce over the top. Gently fold in the roasted broccoli.
Serve warm and enjoy your healthy, creamy chicken Alfredo meal.