Lighter Creamy Chicken Alfredo with Whole Wheat Pasta and Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lighter Creamy Chicken Alfredo with Whole Wheat Pasta and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lighter Creamy Chicken Alfredo with Whole Wheat Pasta and Roasted Broccoli

Enjoy a lighter twist on classic chicken alfredo featuring tender chicken breast, whole wheat pasta, and a creamy sauce enriched with nonfat Greek yogurt. Roasted broccoli adds a satisfying crunch and vibrant color, making this dish both comforting and nutritious.

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NUTRITION

463kcal
Protein
49.7g
Fat
9.4g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1/4 cup Nonfat Greek Yogurt

1 cup Broccoli

1 tsp Extra Virgin Olive Oil

1 Garlic Clove

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the broccoli.

  • 2

    Toss the broccoli with a drizzle of olive oil, a pinch of salt and pepper, and roast on a baking sheet for about 15-20 minutes until tender and slightly crispy at the edges.

  • 3

    While the broccoli roasts, season the chicken breast with salt, pepper, and a minced garlic clove. Sauté the chicken in a non-stick skillet over medium heat until cooked through, about 5-7 minutes per side. Remove from heat and slice into strips.

  • 4

    In a small bowl, combine the nonfat Greek yogurt with a little bit of warm water or a splash of chicken broth to smooth the consistency. Add a pinch of salt and pepper to taste.

  • 5

    Warm the cooked whole wheat pasta in a pot if needed, and then stir in the Greek yogurt mixture until evenly coated.

  • 6

    Plate the pasta and top with sliced chicken breast. Arrange the roasted broccoli on the side.

  • 7

    Finish the dish with a light drizzle of extra olive oil and a sprinkle of your favorite herbs, then serve immediately.

Lighter Creamy Chicken Alfredo with Whole Wheat Pasta and Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lighter Creamy Chicken Alfredo with Whole Wheat Pasta and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lighter Creamy Chicken Alfredo with Whole Wheat Pasta and Roasted Broccoli

Enjoy a lighter twist on classic chicken alfredo featuring tender chicken breast, whole wheat pasta, and a creamy sauce enriched with nonfat Greek yogurt. Roasted broccoli adds a satisfying crunch and vibrant color, making this dish both comforting and nutritious.

NUTRITION

463kcal
Protein
49.7g
Fat
9.4g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1/4 cup Nonfat Greek Yogurt

1 cup Broccoli

1 tsp Extra Virgin Olive Oil

1 Garlic Clove

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the broccoli.

  • 2

    Toss the broccoli with a drizzle of olive oil, a pinch of salt and pepper, and roast on a baking sheet for about 15-20 minutes until tender and slightly crispy at the edges.

  • 3

    While the broccoli roasts, season the chicken breast with salt, pepper, and a minced garlic clove. Sauté the chicken in a non-stick skillet over medium heat until cooked through, about 5-7 minutes per side. Remove from heat and slice into strips.

  • 4

    In a small bowl, combine the nonfat Greek yogurt with a little bit of warm water or a splash of chicken broth to smooth the consistency. Add a pinch of salt and pepper to taste.

  • 5

    Warm the cooked whole wheat pasta in a pot if needed, and then stir in the Greek yogurt mixture until evenly coated.

  • 6

    Plate the pasta and top with sliced chicken breast. Arrange the roasted broccoli on the side.

  • 7

    Finish the dish with a light drizzle of extra olive oil and a sprinkle of your favorite herbs, then serve immediately.