YOUR SOLIN GENERATED RECIPE
Creamy Garlic Chicken Pasta with Roasted Broccoli
Savor a deliciously creamy garlic chicken pasta accented with a side of roasted broccoli. Juicy, seasoned chicken breast mingles with whole wheat pasta tossed in a light, velvety garlic almond milk sauce, while tender roasted broccoli offers a perfect crunch. A satisfying, balanced meal designed to please both your palate and your nutritional goals.
INGREDIENTS
4 ounces Chicken Breast
2 ounces Whole Wheat Pasta (dry)
1 cup Broccoli
1/4 cup Unsweetened Almond Milk
1 tablespoon Plain Greek Yogurt
1/2 teaspoon Olive Oil
1 clove Garlic
PREPARATION
Preheat your oven to 425°F. Toss the broccoli with a light drizzle of olive oil, salt, and pepper, then spread on a baking sheet. Roast for 15-20 minutes until tender and slightly crispy.
Meanwhile, season the chicken breast with salt, pepper, and a pinch of garlic powder if desired. Sauté it in a skillet over medium heat until browned on both sides and cooked through (internal temperature of 165°F), then slice into strips.
Prepare the whole wheat pasta according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
In a small saucepan, heat the unsweetened almond milk with the minced garlic over low heat. Stir in the Greek yogurt until smooth to create a light, creamy sauce. If the sauce is too thick, add a splash of pasta water to reach desired consistency.
Combine the pasta and chicken in the skillet and gently fold in the creamy garlic sauce until well coated.
Plate the creamy chicken pasta and serve with the roasted broccoli on the side. Enjoy your balanced and flavorful meal!