Creamy Chicken Pasta with Roasted Broccoli and Sun-Dried Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chicken Pasta with Roasted Broccoli and Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Pasta with Roasted Broccoli and Sun-Dried Tomatoes

Enjoy a balanced meal featuring tender chicken, al dente whole wheat pasta, and vibrant roasted broccoli paired with tangy sun-dried tomatoes in a light, creamy Greek yogurt sauce. This dish delivers a delightful blend of textures and flavors that shine with roasted garlic and a hint of olive oil.

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NUTRITION

486kcal
Protein
42.7g
Fat
9.8g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 oz Whole Wheat Pasta (dry)

1 cup Broccoli

1 tsp Olive Oil

1/4 cup Sun-Dried Tomatoes

1/4 cup Nonfat Greek Yogurt

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the broccoli with olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 15-20 minutes until tender and slightly crisp.

  • 3

    While the broccoli roasts, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 4

    Season the chicken breast with salt and pepper. In a non-stick pan over medium heat, cook the chicken for about 5-6 minutes per side until fully cooked and lightly browned. Once done, slice it into strips.

  • 5

    In the same pan, add the minced garlic and lightly sauté until fragrant. Stir in the sun-dried tomatoes.

  • 6

    Add the cooked pasta, roasted broccoli, and chicken to the pan. Remove from heat, then mix in the nonfat Greek yogurt until the dish is evenly coated with a creamy texture.

  • 7

    Taste and adjust seasonings if needed before serving.

Creamy Chicken Pasta with Roasted Broccoli and Sun-Dried Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chicken Pasta with Roasted Broccoli and Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Pasta with Roasted Broccoli and Sun-Dried Tomatoes

Enjoy a balanced meal featuring tender chicken, al dente whole wheat pasta, and vibrant roasted broccoli paired with tangy sun-dried tomatoes in a light, creamy Greek yogurt sauce. This dish delivers a delightful blend of textures and flavors that shine with roasted garlic and a hint of olive oil.

NUTRITION

486kcal
Protein
42.7g
Fat
9.8g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 oz Whole Wheat Pasta (dry)

1 cup Broccoli

1 tsp Olive Oil

1/4 cup Sun-Dried Tomatoes

1/4 cup Nonfat Greek Yogurt

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the broccoli with olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 15-20 minutes until tender and slightly crisp.

  • 3

    While the broccoli roasts, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 4

    Season the chicken breast with salt and pepper. In a non-stick pan over medium heat, cook the chicken for about 5-6 minutes per side until fully cooked and lightly browned. Once done, slice it into strips.

  • 5

    In the same pan, add the minced garlic and lightly sauté until fragrant. Stir in the sun-dried tomatoes.

  • 6

    Add the cooked pasta, roasted broccoli, and chicken to the pan. Remove from heat, then mix in the nonfat Greek yogurt until the dish is evenly coated with a creamy texture.

  • 7

    Taste and adjust seasonings if needed before serving.