Creamy Chicken Alfredo with Whole Wheat Penne and Roasted Broccoli

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

Creamy Chicken Alfredo with Whole Wheat Penne and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Alfredo with Whole Wheat Penne and Roasted Broccoli

Enjoy a hearty plate of tender grilled chicken paired with whole wheat penne and crisp roasted broccoli, all tossed in a light, creamy alfredo sauce crafted from nonfat Greek yogurt and a hint of Parmesan cheese. This balanced dish offers a satisfying blend of textures and flavors that makes for a delicious, wholesome meal.

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NUTRITION

408kcal
Protein
45.2g
Fat
4.9g
Carbs
52.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Penne Pasta (cooked)

1 cup Broccoli

1/4 cup Nonfat Greek Yogurt

1 tbsp Grated Parmesan Cheese

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli florets with a pinch of salt, pepper, and a drizzle of olive oil, then spread them on a baking sheet. Roast for 15-20 minutes until edges are crispy.

  • 2

    Season the chicken breast with salt and pepper. In a skillet over medium heat, cook the chicken for about 5-6 minutes per side until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 3

    While the chicken cooks, prepare the whole wheat penne according to package instructions until al dente, then drain.

  • 4

    In a small saucepan over low heat, combine the nonfat Greek yogurt and grated Parmesan cheese. Stir gently to create a light, creamy alfredo sauce without boiling it to preserve the yogurt's texture.

  • 5

    Toss the cooked pasta with the yogurt sauce, add the sliced chicken, and gently fold in the roasted broccoli. Adjust seasoning with salt and pepper to taste, then serve warm.

Creamy Chicken Alfredo with Whole Wheat Penne and Roasted Broccoli

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

Creamy Chicken Alfredo with Whole Wheat Penne and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Alfredo with Whole Wheat Penne and Roasted Broccoli

Enjoy a hearty plate of tender grilled chicken paired with whole wheat penne and crisp roasted broccoli, all tossed in a light, creamy alfredo sauce crafted from nonfat Greek yogurt and a hint of Parmesan cheese. This balanced dish offers a satisfying blend of textures and flavors that makes for a delicious, wholesome meal.

NUTRITION

408kcal
Protein
45.2g
Fat
4.9g
Carbs
52.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Penne Pasta (cooked)

1 cup Broccoli

1/4 cup Nonfat Greek Yogurt

1 tbsp Grated Parmesan Cheese

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli florets with a pinch of salt, pepper, and a drizzle of olive oil, then spread them on a baking sheet. Roast for 15-20 minutes until edges are crispy.

  • 2

    Season the chicken breast with salt and pepper. In a skillet over medium heat, cook the chicken for about 5-6 minutes per side until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 3

    While the chicken cooks, prepare the whole wheat penne according to package instructions until al dente, then drain.

  • 4

    In a small saucepan over low heat, combine the nonfat Greek yogurt and grated Parmesan cheese. Stir gently to create a light, creamy alfredo sauce without boiling it to preserve the yogurt's texture.

  • 5

    Toss the cooked pasta with the yogurt sauce, add the sliced chicken, and gently fold in the roasted broccoli. Adjust seasoning with salt and pepper to taste, then serve warm.