Lighter Creamy Chicken Alfredo Pasta with Roasted Broccoli

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

Lighter Creamy Chicken Alfredo Pasta with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lighter Creamy Chicken Alfredo Pasta with Roasted Broccoli

Enjoy a lighter version of creamy chicken Alfredo pasta paired with tender roasted broccoli. This dish features juicy chicken breast, whole wheat pasta tossed in a silky, light Alfredo sauce made with low-fat ingredients, and perfectly roasted broccoli, making it a satisfying meal without the heaviness.

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NUTRITION

469kcal
Protein
42.4g
Fat
11.1g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Whole Wheat Pasta

1 cup Broccoli Florets

2 tbsp Light Cream Cheese

1/4 cup Low-Fat Milk

1 Garlic clove

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Toss broccoli florets with olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Roast the broccoli in the preheated oven for 15-20 minutes or until tender and slightly crispy on the edges.

  • 4

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

  • 5

    Cook whole wheat pasta according to package instructions until al dente and drain.

  • 6

    In a small saucepan over low heat, combine light cream cheese, low-fat milk, and minced garlic. Stir continuously until a smooth, creamy sauce forms. Adjust seasoning with salt and pepper.

  • 7

    Mix the pasta with the sauce, then gently fold in the roasted broccoli.

  • 8

    Top the pasta with sliced chicken breast. Serve warm and enjoy your lighter, creamy chicken Alfredo pasta.

Lighter Creamy Chicken Alfredo Pasta with Roasted Broccoli

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

Lighter Creamy Chicken Alfredo Pasta with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lighter Creamy Chicken Alfredo Pasta with Roasted Broccoli

Enjoy a lighter version of creamy chicken Alfredo pasta paired with tender roasted broccoli. This dish features juicy chicken breast, whole wheat pasta tossed in a silky, light Alfredo sauce made with low-fat ingredients, and perfectly roasted broccoli, making it a satisfying meal without the heaviness.

NUTRITION

469kcal
Protein
42.4g
Fat
11.1g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Whole Wheat Pasta

1 cup Broccoli Florets

2 tbsp Light Cream Cheese

1/4 cup Low-Fat Milk

1 Garlic clove

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Toss broccoli florets with olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Roast the broccoli in the preheated oven for 15-20 minutes or until tender and slightly crispy on the edges.

  • 4

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

  • 5

    Cook whole wheat pasta according to package instructions until al dente and drain.

  • 6

    In a small saucepan over low heat, combine light cream cheese, low-fat milk, and minced garlic. Stir continuously until a smooth, creamy sauce forms. Adjust seasoning with salt and pepper.

  • 7

    Mix the pasta with the sauce, then gently fold in the roasted broccoli.

  • 8

    Top the pasta with sliced chicken breast. Serve warm and enjoy your lighter, creamy chicken Alfredo pasta.