YOUR SOLIN GENERATED RECIPE
Creamy Garlic Parmesan Chicken Pasta with Roasted Broccoli
Savor a hearty and balanced meal featuring tender chicken breast sautéed with garlic in a light, creamy Parmesan sauce, perfectly tossed with whole wheat pasta and accompanied by crisp, roasted broccoli. This comforting dish strikes a wonderful balance between protein and whole grains, accented by aromatic herbs for a wholesome yet indulgent dining experience.
INGREDIENTS
4 oz Chicken Breast
1.5 oz Whole Wheat Pasta
0.5 cup Broccoli
1 Garlic Clove
2 tbsp Grated Parmesan Cheese
1/4 cup Low-Fat Milk
1 tsp Olive Oil
Salt, Pepper & Italian Herbs
PREPARATION
Preheat your oven to 400°F for roasting the broccoli.
Toss the broccoli with a small drizzle of olive oil, salt, and pepper, then spread evenly on a baking sheet. Roast for 12-15 minutes until tender and slightly crispy.
While the broccoli roasts, bring a small pot of water to a boil. Add a pinch of salt and cook the whole wheat pasta for about 8-10 minutes until al dente. Drain and set aside.
Season the chicken breast with salt, pepper, and Italian herbs. In a skillet, heat 1 tsp olive oil over medium heat. Add the chicken breast and cook for about 5-6 minutes on each side or until fully cooked. Remove chicken and let it rest, then slice into strips.
In the same skillet, add the minced garlic (or garlic clove, finely minced) and sauté briefly until fragrant, about 30 seconds.
Pour in the low-fat milk and add the grated Parmesan cheese, stirring continuously to form a light cream sauce. Let it simmer for 1-2 minutes.
Combine the cooked pasta with the sauce in the skillet and toss until evenly coated.
Plate the pasta, top with the sliced chicken, and add the roasted broccoli on the side. Garnish with additional herbs or Parmesan if desired.