YOUR SOLIN GENERATED RECIPE
Creamy Cheesy Chicken and Broccoli Pasta Bake with Crispy Panko Topping
A homestyle, hearty bake that combines tender chicken, wholesome whole-wheat pasta, and vibrant broccoli in a creamy, tangy sauce. Topped with melted reduced-fat cheddar and a crispy panko finish, this dish delivers a satisfying blend of textures and flavors perfect for any meal of the day.
INGREDIENTS
4 oz Chicken Breast (113g)
1 cup Whole Wheat Pasta (140g, cooked)
1 cup Broccoli (91g, chopped)
1/4 cup Reduced-Fat Shredded Cheddar Cheese (28g)
1/4 cup Low-Fat Greek Yogurt (60g)
1/4 cup Panko Bread Crumbs (15g)
1 tsp Olive Oil (4.5g)
2 cloves Garlic
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F (190°C).
Cook the whole wheat pasta according to package directions until al dente. Drain and set aside.
Meanwhile, season the chicken breast with salt and pepper. In a skillet, heat the olive oil over medium heat and sauté minced garlic until fragrant, then add the chicken. Cook until browned and cooked through, about 5-7 minutes per side. Once cooled slightly, dice the chicken into bite-sized pieces.
Lightly steam or blanch the broccoli until just tender, about 3-4 minutes, then chop into small florets.
In a large mixing bowl, combine the cooked pasta, diced chicken, and broccoli. Stir in the low-fat Greek yogurt and half of the shredded cheddar cheese. Adjust seasoning with salt and pepper.
Transfer the mixture into a lightly greased baking dish. Sprinkle the remaining cheddar cheese evenly over the top followed by the panko bread crumbs.
Bake in the preheated oven for about 15-20 minutes or until the cheese is melted and bubbly and the panko topping turns lightly golden and crisp.
Allow the dish to cool for a few minutes before serving. Enjoy your comforting, protein-packed pasta bake!