YOUR SOLIN GENERATED RECIPE
Healthy Creamy Chicken Alfredo Pasta with Broccoli
Enjoy this hearty yet health-conscious spin on Chicken Alfredo. Tender pieces of chicken, whole wheat pasta, and vibrant broccoli are smothered in a light, creamy sauce made from nonfat Greek yogurt and a splash of low-fat milk, accented with garlic and herbs for an elevated flavor profile that's both satisfying and nutritious.
INGREDIENTS
3 oz Chicken Breast
1 cup Whole Wheat Pasta
1 cup Broccoli
1/4 cup Plain Nonfat Greek Yogurt
1/4 cup Low-Fat Milk
1 clove Garlic
1 tsp Olive Oil
Dash of Black Pepper
Pinch of Salt
PREPARATION
Bring a pot of water to a boil, add a pinch of salt, and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.
Meanwhile, season the chicken breast lightly with salt and black pepper. In a skillet, heat olive oil over medium heat and cook the chicken breast for about 6-7 minutes per side or until cooked through. Once done, slice or chop into bite-sized pieces.
Steam the broccoli until tender, about 4-5 minutes, preserving its bright color and nutrients.
In a small saucepan over low heat, combine the nonfat Greek yogurt, low-fat milk, and minced garlic. Stir continuously until the sauce is warmed through and slightly thickened, about 2-3 minutes. Avoid boiling to prevent curdling.
Mix the cooked pasta, chicken pieces, and steamed broccoli in a large bowl. Pour the warm creamy sauce over the mixture and toss gently until everything is evenly coated.
Season with additional salt and black pepper to taste and serve immediately.