YOUR SOLIN GENERATED RECIPE
Healthy Creamy Chicken Pasta with Roasted Broccoli
Enjoy a deliciously balanced plate of whole wheat pasta tossed in a light creamy sauce, perfectly paired with tender grilled chicken and roasted broccoli. The dish is both comforting and energizing, featuring bright roasted broccoli, succulent chicken, and a subtly tangy Greek yogurt cream sauce that harmonizes beautifully with al dente pasta.
INGREDIENTS
4 oz Chicken Breast
1 cup Whole Wheat Pasta (cooked)
1 cup Broccoli
1/4 cup Non-fat Greek Yogurt
1 tsp Olive Oil
2 cloves Garlic
1/4 cup Low Sodium Broth
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Toss the broccoli florets with a drizzle of olive oil, a pinch of salt and pepper, and spread on a baking sheet. Roast for 15-20 minutes until tender and lightly browned.
While the broccoli roasts, season the chicken breast with salt and pepper. In a non-stick skillet over medium heat, add the chicken and cook about 6-7 minutes per side, until fully cooked. Once done, let it rest and then slice into strips.
Prepare whole wheat pasta according to package instructions until al dente. Drain and set aside.
In the same skillet used for the chicken, add a small amount of olive oil and sauté minced garlic until fragrant. Pour in the low sodium broth and let it simmer for 1-2 minutes.
Reduce heat and stir in the non-fat Greek yogurt to create a light creamy sauce. Adjust seasoning with salt and pepper as needed.
Combine the pasta with the creamy sauce and mix in the sliced chicken. Gently fold in the roasted broccoli.
Serve warm, garnished with a sprinkle of pepper or fresh herbs if desired.