YOUR SOLIN GENERATED RECIPE
Lighter Creamy Garlic Chicken Pasta with Roasted Broccoli
Enjoy a satisfying dish featuring tender garlic-infused chicken breast tossed with whole wheat pasta in a light, creamy garlic sauce enhanced by a touch of Greek yogurt. Paired with oven-roasted broccoli drizzled with olive oil and sprinkled with herbs, this meal is a perfect balance of lean protein and nutritious veggies, ideal for keeping you fueled without weighing you down.
INGREDIENTS
4 oz Chicken Breast
2/3 cup Whole Wheat Pasta (cooked)
1 cup Broccoli
1 tsp Olive Oil
2 tbsp Non-fat Greek Yogurt
2 cloves Garlic
1/4 cup Low-Sodium Chicken Broth
Pinch of Black Pepper
Pinch of Salt
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with olive oil, salt, and black pepper; spread them evenly on the baking sheet.
Roast the broccoli in the oven for 15-20 minutes until tender and slightly crispy at the edges.
Meanwhile, season the chicken breast with salt and pepper. Sauté it in a non-stick skillet over medium heat until golden brown and fully cooked (about 5-6 minutes per side). Once cooked, set aside and slice into strips.
In the same skillet, add minced garlic and briefly sauté until fragrant. Pour in the chicken broth and allow it to simmer for 1-2 minutes.
Stir in the non-fat Greek yogurt to create a light creamy garlic sauce. If the sauce appears too thick, add a splash more chicken broth.
Mix in the cooked whole wheat pasta with the garlic sauce. Add the sliced chicken and gently toss to combine all flavors.
Plate the pasta and chicken mixture, then top with the roasted broccoli. Serve warm.