YOUR SOLIN GENERATED RECIPE
Creamy Chicken Alfredo with Whole Wheat Pasta and Roasted Broccoli
Savor the comforting flavors of tender chicken breast, al dente whole wheat pasta, and vibrant roasted broccoli enveloped in a light and creamy sauce accented by garlic and Parmesan. This wholesome dish offers a balanced blend of lean protein and fiber-rich veggies, perfect for a nourishing meal that delights both the palate and your fitness goals.
INGREDIENTS
4 oz Chicken Breast
1 cup Whole Wheat Pasta (cooked)
1 cup Roasted Broccoli
1/4 cup Nonfat Greek Yogurt
1 tbsp Grated Parmesan Cheese
2 cloves Garlic
2 tsp Olive Oil
1/4 cup Low Sodium Chicken Broth
PREPARATION
Preheat your oven to 425°F. Toss the broccoli with 1 tsp olive oil, a pinch of salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender and slightly crispy.
Season the chicken breast with salt and pepper. In a nonstick skillet, heat 1 tsp olive oil over medium heat. Sauté the chicken for 5-6 minutes per side, or until fully cooked. Remove from the skillet and slice into strips.
Fill a pot with water, add a pinch of salt, and bring to a boil. Add whole wheat pasta and cook according to package instructions until al dente. Drain and reserve a small splash of pasta water.
In the same skillet used for the chicken, add minced garlic (2 cloves) and sauté for about 30 seconds. Pour in the low sodium chicken broth and let it reduce slightly over medium heat.
Lower the heat and stir in the nonfat Greek yogurt and grated Parmesan cheese to form a creamy sauce. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
Toss the cooked pasta in the sauce and mix in the sliced chicken. Plate the pasta, then top with the roasted broccoli. Enjoy your creamy, balanced dish!