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

Savor a twist on a classic favorite with tender grilled chicken breast lightly tossed in a creamy, tangy Alfredo sauce made from nonfat Greek yogurt. Paired with whole wheat pasta and perfectly roasted broccoli, this dish offers a harmonious blend of textures and flavors, making for a satisfying yet wholesome meal.

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NUTRITION

431kcal
Protein
44.8g
Fat
8.7g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1 cup Broccoli

2 oz Nonfat Greek Yogurt

1/4 cup Chicken Broth

1 tbsp Parmesan Cheese

1 clove Garlic

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the broccoli.

  • 2

    Season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium-high heat until cooked through, about 5-6 minutes per side. Once done, slice into bite-sized pieces.

  • 3

    Toss the broccoli with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 15-20 minutes until tender and slightly crispy on the edges.

  • 4

    Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 5

    In a small saucepan, heat a teaspoon of olive oil over medium heat. Sauté the minced garlic until fragrant, about 30 seconds.

  • 6

    Add the chicken broth and allow to simmer for a minute. Reduce the heat and stir in the nonfat Greek yogurt. Mix well to create a creamy sauce.

  • 7

    Combine the pasta, sliced chicken, and roasted broccoli in a large bowl. Drizzle the creamy sauce over the top and toss until evenly coated.

  • 8

    Finish by sprinkling grated Parmesan cheese over the dish, adjust seasonings as 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

Savor a twist on a classic favorite with tender grilled chicken breast lightly tossed in a creamy, tangy Alfredo sauce made from nonfat Greek yogurt. Paired with whole wheat pasta and perfectly roasted broccoli, this dish offers a harmonious blend of textures and flavors, making for a satisfying yet wholesome meal.

NUTRITION

431kcal
Protein
44.8g
Fat
8.7g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1 cup Broccoli

2 oz Nonfat Greek Yogurt

1/4 cup Chicken Broth

1 tbsp Parmesan Cheese

1 clove Garlic

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the broccoli.

  • 2

    Season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium-high heat until cooked through, about 5-6 minutes per side. Once done, slice into bite-sized pieces.

  • 3

    Toss the broccoli with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 15-20 minutes until tender and slightly crispy on the edges.

  • 4

    Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 5

    In a small saucepan, heat a teaspoon of olive oil over medium heat. Sauté the minced garlic until fragrant, about 30 seconds.

  • 6

    Add the chicken broth and allow to simmer for a minute. Reduce the heat and stir in the nonfat Greek yogurt. Mix well to create a creamy sauce.

  • 7

    Combine the pasta, sliced chicken, and roasted broccoli in a large bowl. Drizzle the creamy sauce over the top and toss until evenly coated.

  • 8

    Finish by sprinkling grated Parmesan cheese over the dish, adjust seasonings as needed, and serve warm.