YOUR SOLIN GENERATED RECIPE
Healthy Creamy Chicken Alfredo Pasta with Roasted Broccoli
Savor a well-balanced plate featuring tender grilled chicken breast, whole wheat pasta enveloped in a light, creamy sauce made from Greek yogurt and low-fat milk, and crisp roasted broccoli. This dish perfectly marries comforting flavors with a nutritional punch, delivering a delightful mix of textures and aromas.
INGREDIENTS
4 ounces Chicken Breast
2 ounces Whole Wheat Pasta (dry)
1 cup Broccoli
1/4 cup Nonfat Greek Yogurt
1/4 cup Low-Fat Milk
1 teaspoon Olive Oil
2 cloves Garlic
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F. Toss the broccoli with olive oil, salt, and pepper, then spread it out on a baking sheet for roasting.
Place the broccoli in the preheated oven and roast for about 15-20 minutes until tender and slightly crispy on the edges.
While the broccoli roasts, season the chicken breast with salt and pepper. In a skillet over medium heat, add a splash of olive oil and sauté the chicken for about 5-6 minutes on each side until fully cooked. Once cooked, slice the chicken into strips.
Bring a pot of water to boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
In the same skillet used for the chicken, add minced garlic and sauté briefly until fragrant. Lower the heat and add the nonfat Greek yogurt and low-fat milk, stirring until a creamy sauce forms. Adjust seasoning with salt and pepper.
Mix the cooked pasta into the skillet with the sauce, allowing it to heat through and absorb some of the flavors. Then fold in the sliced chicken.
Plate the creamy chicken pasta and top with the roasted broccoli. Serve warm and enjoy your balance of creamy comfort and nutritious freshness.