YOUR SOLIN GENERATED RECIPE
Creamy Chicken and Broccoli Pasta Bake
Enjoy a hearty and comforting meal featuring tender chicken breast, vibrant broccoli, and whole wheat pasta all baked in a luscious, creamy sauce crafted with Greek yogurt and a hint of Parmesan. This dish blends savory flavors with a wholesome, balanced profile that's perfect for a satisfying dinner.
INGREDIENTS
4 ounces Chicken Breast
1 cup cooked Broccoli
0.75 cup Whole Wheat Penne Pasta
0.25 cup Nonfat Greek Yogurt
0.25 cup Low-Sodium Chicken Broth
1 tablespoon Grated Parmesan Cheese
1 Garlic clove
1 small Onion
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 375°F.
Cook the whole wheat penne pasta according to package instructions until al dente; drain and set aside.
While the pasta cooks, season the chicken breast with a pinch of salt and pepper. Heat olive oil in a skillet over medium heat and sauté the chopped onion and minced garlic until softened, about 2-3 minutes.
Add the chicken breast to the skillet and cook for 5-6 minutes on each side until fully cooked. Remove from the skillet and let it rest for a few minutes before dicing into bite-sized pieces.
In the same skillet, add the low-sodium chicken broth and allow it to simmer for a minute. Stir in the nonfat Greek yogurt to create a creamy sauce. Add the grated Parmesan and mix until smooth.
Combine the cooked pasta, diced chicken, and steamed broccoli in a large bowl. Pour the creamy sauce over the mixture and gently toss until everything is evenly coated.
Transfer the mixture into a lightly greased baking dish and bake in the preheated oven for 15-20 minutes until heated through and the top is slightly golden.
Remove from the oven, let it cool for a couple of minutes, and serve warm.