YOUR SOLIN GENERATED RECIPE
Creamy Chicken and Broccoli Pasta Bake
Savor a wholesome and comforting baked dish featuring tender chicken breast, vibrant broccoli, and whole wheat pasta enveloped in a light, creamy sauce enriched with nonfat Greek yogurt and a hint of melted low-fat mozzarella. This satisfying bake strikes the perfect balance of protein and flavor, ideal for a nourishing lunch or dinner.
INGREDIENTS
4 ounces Chicken Breast
1.5 cups chopped Broccoli
0.5 cup cooked Whole Wheat Pasta
2 tablespoons Nonfat Greek Yogurt
1/4 cup shredded Low-Fat Mozzarella Cheese
1 teaspoon Olive Oil
1 clove Garlic
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat the oven to 375°F.
Cook the whole wheat pasta according to package instructions until al dente, then drain and set aside.
Season the chicken breast with salt and pepper. In a skillet, heat olive oil over medium heat and sauté the chicken for about 4-5 minutes per side until lightly browned and nearly cooked through. Remove from pan and let cool slightly before dicing into bite-sized pieces.
In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Add the chopped broccoli and sauté for 3-4 minutes until slightly tender. Note: The broccoli will continue to cook in the oven.
In a mixing bowl, combine the diced chicken, sautéed broccoli and garlic, cooked pasta, nonfat Greek yogurt, and low-fat mozzarella cheese. Toss gently to combine all ingredients.
Transfer the mixture into a lightly greased baking dish. Sprinkle a pinch more salt and black pepper on top if desired.
Bake for 15-20 minutes or until the dish is heated through and the cheese is slightly melted and bubbly.
Remove from the oven and let it rest for a few minutes before serving.