YOUR SOLIN GENERATED RECIPE
Healthy Creamy Chicken Alfredo with Roasted Broccoli
Enjoy a wholesome and comforting meal featuring tender chicken breast in a light, creamy alfredo sauce tossed with whole wheat pasta, accompanied by perfectly roasted broccoli. The dish balances lean protein, whole grains, and fresh vegetables for a satisfying meal that fits your nutritional goals.
INGREDIENTS
4 oz Chicken Breast
1 cup cooked Whole Wheat Pasta
1/4 cup 2% Milk
1/4 cup Low-fat Greek Yogurt
1 cup Broccoli
1 tsp Olive Oil
1 clove Garlic, minced
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Toss broccoli florets with olive oil, salt, and pepper, then spread them on a baking sheet. Roast in the oven for 15-20 minutes until tender and slightly crispy.
While the broccoli roasts, season the chicken breast with salt and pepper. In a skillet over medium heat, add the minced garlic and then sauté the chicken until it is cooked through and lightly golden on the outside, about 5-7 minutes per side.
In a small bowl, whisk together the 2% milk and low-fat Greek yogurt to create your light alfredo sauce.
In a separate pot, prepare the whole wheat pasta according to package instructions until al dente. Drain and set aside.
Reduce the heat on the skillet with the chicken. Pour in the milk-yogurt mixture and allow it to warm gently, stirring continuously to form a smooth sauce. Slice the chicken into strips and add it back into the skillet.
Combine the pasta with the creamy chicken sauce, stirring to ensure even coating.
Plate the pasta and chicken mixture alongside the roasted broccoli. Serve warm and enjoy your balanced, protein-rich meal.