YOUR SOLIN GENERATED RECIPE
Roasted Chicken and Broccoli Pasta with Creamy Tomato Sauce
Enjoy a vibrant and hearty blend of roasted chicken, crisp broccoli, and whole wheat pasta tossed in a luxuriously creamy tomato sauce, perfect for boosting your protein intake while staying within a balanced calorie range. This dish offers savory roasted flavors complemented by a tangy sauce, making it a delightful choice for any meal.
INGREDIENTS
3 oz Chicken Breast
1 cup Broccoli
1/2 cup Whole Wheat Pasta (cooked)
1/2 cup Tomato Sauce
2 tbsp Nonfat Greek Yogurt
1 tsp Olive Oil
2 cloves Garlic
1 small Onion
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F. Season the chicken breast with salt and pepper.
Place the chicken on a baking sheet and roast in the oven for 18-20 minutes or until fully cooked. Once done, let it rest before dicing into bite-size pieces.
While the chicken is roasting, bring a pot of water to a boil. Add a pinch of salt and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
Heat olive oil in a sauté pan over medium heat. Add chopped small onion and minced garlic, stirring until the onion softens and becomes translucent.
Add the tomato sauce to the pan and stir in the nonfat Greek yogurt to create a creamy consistency. Season with salt and pepper. Allow the sauce to simmer for 3-4 minutes.
Steam or blanch the broccoli until it is bright green and just tender, about 3-4 minutes.
Combine the roasted chicken, steamed broccoli, and cooked pasta in a large bowl. Pour the creamy tomato sauce over the mixture and toss gently until everything is evenly coated.
Plate the dish and garnish with an extra sprinkle of pepper if desired. Serve warm and enjoy your balanced, protein-packed meal.