Lighter Creamy Chicken Alfredo Pasta with Roasted Broccoli

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

Lighter Creamy Chicken Alfredo Pasta with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lighter Creamy Chicken Alfredo Pasta with Roasted Broccoli

Enjoy this reimagined classic featuring tender, juicy chicken breast paired with whole wheat pasta, enveloped in a light, creamy sauce enhanced by nonfat Greek yogurt and a sprinkle of Parmesan cheese. Roasted broccoli adds a satisfying crunch and vibrant color, making this dish a balanced, delicious choice for a wholesome meal.

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NUTRITION

589kcal
Protein
59.8g
Fat
13.8g
Carbs
59.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta (dry)

1 cup Broccoli

1/2 cup Low-Fat Milk

1/4 cup Nonfat Greek Yogurt

2 tbsp Low-Fat Parmesan Cheese

2 cloves Garlic, minced

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Toss broccoli with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 15-20 minutes until tender and slightly crispy.

  • 2

    Meanwhile, cook whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 3

    In a non-stick skillet over medium heat, sauté the minced garlic in a small splash of olive oil until fragrant. Add the chicken breast and cook until thoroughly heated and lightly browned, about 5-6 minutes per side if using pre-cooked; if raw, cook until internal temperature reaches 165°F.

  • 4

    In a small saucepan, combine low-fat milk and nonfat Greek yogurt over low heat. Stir continuously to create a smooth, creamy sauce. Add in the grated Parmesan cheese and season lightly with salt and pepper.

  • 5

    Toss the cooked pasta and roasted broccoli with the cooked chicken and creamy sauce, ensuring even coating.

  • 6

    Serve warm and enjoy this lighter twist on a classic creamy chicken alfredo pasta.

Lighter Creamy Chicken Alfredo Pasta with Roasted Broccoli

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

Lighter Creamy Chicken Alfredo Pasta with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lighter Creamy Chicken Alfredo Pasta with Roasted Broccoli

Enjoy this reimagined classic featuring tender, juicy chicken breast paired with whole wheat pasta, enveloped in a light, creamy sauce enhanced by nonfat Greek yogurt and a sprinkle of Parmesan cheese. Roasted broccoli adds a satisfying crunch and vibrant color, making this dish a balanced, delicious choice for a wholesome meal.

NUTRITION

589kcal
Protein
59.8g
Fat
13.8g
Carbs
59.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta (dry)

1 cup Broccoli

1/2 cup Low-Fat Milk

1/4 cup Nonfat Greek Yogurt

2 tbsp Low-Fat Parmesan Cheese

2 cloves Garlic, minced

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Toss broccoli with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 15-20 minutes until tender and slightly crispy.

  • 2

    Meanwhile, cook whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 3

    In a non-stick skillet over medium heat, sauté the minced garlic in a small splash of olive oil until fragrant. Add the chicken breast and cook until thoroughly heated and lightly browned, about 5-6 minutes per side if using pre-cooked; if raw, cook until internal temperature reaches 165°F.

  • 4

    In a small saucepan, combine low-fat milk and nonfat Greek yogurt over low heat. Stir continuously to create a smooth, creamy sauce. Add in the grated Parmesan cheese and season lightly with salt and pepper.

  • 5

    Toss the cooked pasta and roasted broccoli with the cooked chicken and creamy sauce, ensuring even coating.

  • 6

    Serve warm and enjoy this lighter twist on a classic creamy chicken alfredo pasta.