YOUR SOLIN GENERATED RECIPE
Creamy Lemon Garlic Chicken Pasta with Roasted Broccoli
Savor a delightful medley of tender chicken breast and whole wheat pasta tossed in a creamy lemon garlic sauce, perfectly complemented by roasted broccoli for a nutritious, well-balanced meal. The zesty lemon and hint of garlic elevate the flavor profile while the creamy yogurt-based sauce keeps it light and satisfying.
INGREDIENTS
4 oz Chicken Breast
1 cup cooked Whole Wheat Pasta
1 cup roasted Broccoli
0.5 tbsp Extra Virgin Olive Oil
0.25 cup Plain Nonfat Greek Yogurt
2 tbsp Lemon Juice
2 cloves Garlic
0.25 cup Low Sodium Chicken Broth
1 tbsp Grated Parmesan Cheese
PREPARATION
Preheat the oven to 425°F.
Toss broccoli florets with the olive oil, salt, and pepper, and roast in the oven for about 15-20 minutes until tender and slightly crispy.
While the broccoli roasts, 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 cooked through. Remove and slice into strips.
In the same skillet, sauté minced garlic for 30 seconds until fragrant. Pour in the chicken broth and lemon juice, letting it simmer for 1-2 minutes.
Stir in the plain nonfat Greek yogurt to create a creamy sauce. Add the cooked whole wheat pasta and toss to combine.
Mix in the sliced chicken and add grated Parmesan cheese, stirring gently to coat evenly.
Plate the pasta mixture and top with the roasted broccoli. Garnish with extra lemon zest or fresh basil if desired, and serve warm.