YOUR SOLIN GENERATED RECIPE
Creamy Garlic Chicken Pasta with Roasted Broccoli
Savor the comforting flavors of tender chicken breast paired with whole wheat pasta in a velvety garlic cream sauce, all accompanied by perfectly roasted broccoli. This dish balances hearty protein and vibrant veggies for a deliciously satisfying meal.
INGREDIENTS
4 oz Chicken Breast
2 oz Whole Wheat Pasta
1 cup Broccoli
2 oz Nonfat Greek Yogurt
1 tsp Olive Oil
2 cloves Garlic
0.5 cup Low Sodium Chicken Broth
Pinch of Black Pepper
Pinch of Salt
PREPARATION
Preheat your oven to 425°F. Toss the broccoli with a pinch of salt, pepper, and half the olive oil, then spread on a baking sheet and roast for 15-20 minutes until tender and slightly crispy.
While the broccoli roasts, bring a medium pot of water to boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside, reserving a small cup of pasta water.
Season the chicken breast with a pinch of salt and pepper. Heat the remaining olive oil in a skillet over medium heat and cook the chicken for about 5-6 minutes per side until fully cooked and lightly browned. Remove from the pan and slice into strips.
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in the low sodium chicken broth and let it simmer for 2 minutes, scraping up any browned bits.
Reduce the heat to low and stir in the nonfat Greek yogurt to create a creamy sauce. If the sauce appears too thick, add a little reserved pasta water until desired consistency is reached.
Add the drained pasta and sliced chicken to the skillet, tossing to fully coat with the sauce. Adjust seasoning with additional salt and pepper if needed.
Serve the creamy garlic chicken pasta topped with roasted broccoli. Enjoy your balanced and flavorful meal!