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.

Creamy Chicken Alfredo Pasta with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Alfredo Pasta with Roasted Broccoli

Enjoy a comforting plate of creamy chicken alfredo pasta paired with roasted broccoli. This dish features tender chicken breast, whole wheat pasta enveloped in a light, tangy sauce made with nonfat Greek yogurt and a hint of Parmesan, accompanied by perfectly roasted broccoli for texture and nutrients.

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NUTRITION

395kcal
Protein
40.2g
Fat
11.5g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (cooked)

1/2 cup cooked Whole Wheat Pasta

1/4 cup Nonfat Greek Yogurt

1 tbsp grated Parmesan Cheese

1 cup Roasted Broccoli

1/2 tbsp Olive Oil

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli florets with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 15-20 minutes until tender and lightly browned.

  • 2

    Season the chicken breast with salt and pepper. In a non-stick skillet, cook the chicken over medium heat until fully cooked and golden, about 6-7 minutes per side. Once cooked, slice into strips or bite-sized pieces.

  • 3

    While the chicken and broccoli are cooking, prepare your pasta according to package instructions until al dente and drain.

  • 4

    In a small saucepan over low heat, add minced garlic and sauté for 1 minute. Then stir in the nonfat Greek yogurt to create a warm, creamy base; avoid boiling to prevent curdling. Mix in the Parmesan cheese and adjust seasoning with salt and pepper.

  • 5

    Combine the cooked pasta with the creamy sauce, then gently fold in the sliced chicken. Serve the pasta with a side of roasted broccoli, drizzling any remaining sauce over the top if desired.

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.

Creamy Chicken Alfredo Pasta with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Alfredo Pasta with Roasted Broccoli

Enjoy a comforting plate of creamy chicken alfredo pasta paired with roasted broccoli. This dish features tender chicken breast, whole wheat pasta enveloped in a light, tangy sauce made with nonfat Greek yogurt and a hint of Parmesan, accompanied by perfectly roasted broccoli for texture and nutrients.

NUTRITION

395kcal
Protein
40.2g
Fat
11.5g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (cooked)

1/2 cup cooked Whole Wheat Pasta

1/4 cup Nonfat Greek Yogurt

1 tbsp grated Parmesan Cheese

1 cup Roasted Broccoli

1/2 tbsp Olive Oil

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli florets with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 15-20 minutes until tender and lightly browned.

  • 2

    Season the chicken breast with salt and pepper. In a non-stick skillet, cook the chicken over medium heat until fully cooked and golden, about 6-7 minutes per side. Once cooked, slice into strips or bite-sized pieces.

  • 3

    While the chicken and broccoli are cooking, prepare your pasta according to package instructions until al dente and drain.

  • 4

    In a small saucepan over low heat, add minced garlic and sauté for 1 minute. Then stir in the nonfat Greek yogurt to create a warm, creamy base; avoid boiling to prevent curdling. Mix in the Parmesan cheese and adjust seasoning with salt and pepper.

  • 5

    Combine the cooked pasta with the creamy sauce, then gently fold in the sliced chicken. Serve the pasta with a side of roasted broccoli, drizzling any remaining sauce over the top if desired.