YOUR SOLIN GENERATED RECIPE
Creamy Garlic Chicken Pasta with Roasted Broccoli
Savor a comforting bowl of creamy garlic chicken pasta, perfectly paired with roasted broccoli for a dash of freshness. Tender chicken and al dente whole wheat pasta are tossed in a light, garlicky cream sauce, highlighting a balanced medley of flavors and textures for a satisfying meal.
INGREDIENTS
4 ounces Chicken Breast
2 ounces Whole Wheat Pasta
1 cup Broccoli
1/4 cup Low-Fat Cream
1 teaspoon Olive Oil
1 clove Garlic
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (218°C). Toss the broccoli with a drizzle of olive oil, salt, and pepper, then spread it evenly on a baking sheet.
Roast the broccoli for about 15-20 minutes until tender and slightly browned on the edges.
While the broccoli roasts, season the chicken breast with salt and pepper. In a non-stick skillet over medium heat, cook the chicken for about 5-6 minutes per side until fully cooked and lightly golden. Remove from the skillet and let rest before slicing.
In the meantime, cook the whole wheat pasta according to package instructions until al dente. Drain the pasta, reserving a small cup of pasta water.
In the same skillet, add a little olive oil and sauté the minced garlic for about 1 minute until fragrant.
Pour in the low-fat cream and stir well to combine with the garlic. If the sauce seems too thick, add a bit of the reserved pasta water to reach your desired consistency.
Add the sliced chicken and cooked pasta into the skillet. Toss everything together gently until the chicken and pasta are coated in the creamy garlic sauce.
Plate the creamy chicken pasta and serve with a generous side of roasted broccoli. Adjust salt and pepper as needed and enjoy!