YOUR SOLIN GENERATED RECIPE
Healthy Creamy Chicken Alfredo Pasta with Roasted Broccoli
Savor a balanced plate of tender chicken breast and whole wheat pasta enveloped in a light, creamy sauce accented by garlic and Parmesan, served alongside perfectly roasted broccoli. This dish offers a delightful mix of textures and flavors while keeping your meal light and nourishing.
INGREDIENTS
4 oz Chicken Breast
1/2 cup dry Whole Wheat Pasta
1 cup Broccoli
2 tbsp Low-Fat Cream Cheese
1/4 cup Skim Milk
1 tbsp Parmesan Cheese
1 tsp Olive Oil
2 cloves Garlic
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F. Toss the broccoli florets with olive oil, salt, and pepper, then spread them on a baking sheet.
Roast the broccoli in the oven for 15-20 minutes until tender and slightly crispy.
While the broccoli roasts, bring a pot of salted water to a boil and add the whole wheat pasta. Cook according to package directions until al dente, then drain.
Season the chicken breast with salt and pepper. Heat a non-stick skillet over medium heat, add a splash of olive oil if desired, and cook the chicken for about 5-6 minutes per side or until cooked through. Once cooked, allow it to rest and then slice it into strips.
In the same skillet, lower the heat and add minced garlic. Sauté for about 30 seconds until fragrant.
Add low-fat cream cheese and skim milk to the skillet, stirring until a smooth, creamy sauce forms. Stir in the grated Parmesan cheese and adjust seasoning with salt and pepper.
Toss the drained pasta in the sauce until well coated. Mix in the sliced chicken, ensuring an even distribution.
Plate your creamy chicken Alfredo pasta alongside a serving of roasted broccoli. Enjoy the dish while warm.