YOUR SOLIN GENERATED RECIPE
Creamy Garlic Parmesan Chicken Pasta with Roasted Broccoli
Savor a rich and satisfying dish featuring tender, juicy chicken paired with whole wheat pasta and vibrant roasted broccoli. Enhanced with a velvety garlic parmesan cream sauce, this meal offers a delightful balance of flavors and textures for a wholesome dinner experience.
INGREDIENTS
4 oz Chicken Breast
2 oz Whole Wheat Pasta (dry)
1 cup Broccoli
1/4 cup Low-Fat Milk
1 tbsp Parmesan Cheese
1 clove Garlic
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F. Toss the broccoli with olive oil, salt, and pepper, then spread it evenly on a baking sheet.
Roast the broccoli in the oven for about 15-20 minutes, until tender and slightly crispy on the edges.
While the broccoli is roasting, bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions, then drain.
Season the chicken breast with salt and pepper. In a skillet over medium heat, add a small drizzle of olive oil and cook the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from the skillet and slice into strips.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Pour in the low-fat milk and sprinkle in the parmesan cheese. Stir to create a light, creamy sauce; allow it to simmer for about 2 minutes.
Add the cooked pasta and sliced chicken to the skillet, tossing gently to coat everything in the creamy garlic parmesan sauce.
Plate the pasta mixture and serve with a generous side of roasted broccoli. Adjust seasoning with extra salt and pepper if needed.