YOUR SOLIN GENERATED RECIPE
Healthy Creamy Chicken Alfredo Pasta
A lighter twist on the classic Alfredo, this creamy pasta features tender chicken breast, whole wheat pasta, and a velvety sauce made with nonfat Greek yogurt and a sprinkle of parmesan. Enhanced with a touch of garlic-sautéed broccoli and a drizzle of olive oil, each bite delivers balanced protein, carbs, and fats in a delightfully refreshing yet comforting dish.
INGREDIENTS
3 ounces Chicken Breast
2 ounces dry Whole Wheat Pasta
1/4 cup Nonfat Plain Greek Yogurt
1 tbsp grated Parmesan Cheese
1/2 cup chopped Broccoli
1 tsp Olive Oil
1 clove Garlic
PREPARATION
Bring a pot of lightly salted water to a boil and cook the whole wheat pasta according to package directions until al dente; drain and set aside.
Season the chicken breast with salt and pepper and cook in a nonstick skillet over medium heat until fully cooked and lightly browned, about 5-7 minutes per side; slice into strips.
In the same skillet, add olive oil and sauté minced garlic until fragrant, then add chopped broccoli and cook for 3-4 minutes until tender-crisp.
Stir in the cooked pasta and sliced chicken, then lower the heat and mix in the nonfat Greek yogurt to create a creamy sauce.
Finish by sprinkling the grated Parmesan cheese over the dish, toss gently to combine all flavors, and serve warm.