YOUR SOLIN GENERATED RECIPE
Creamy Chicken and Broccoli Pasta Bake with Crispy Herb Topping
Enjoy a comforting bowl of creamy chicken and broccoli pasta bake, layered with tender chicken breast, crisp-tender broccoli, and whole wheat pasta, all smothered in a light, low-fat cream cheese sauce and topped with a crispy herb and Parmesan finish. This dish boasts a balanced combination of flavors and textures, perfect for a wholesome dinner that fits your nutritional goals.
INGREDIENTS
4 ounces Chicken Breast
1 cup chopped Broccoli
1/2 cup Whole Wheat Pasta
2 ounces Low-Fat Cream Cheese
1 tablespoon Parmesan Cheese
1/2 teaspoon Olive Oil
1 clove Garlic
1 tablespoon Fresh Parsley
Salt and Black Pepper to taste
PREPARATION
Preheat the oven to 375°F.
Cook the whole wheat pasta according to package directions until al dente, then drain and set aside.
Season the cooked chicken breast lightly with salt and pepper, then shred or dice into bite-sized pieces.
In a small pan, sauté the minced garlic in a tiny splash of olive oil until fragrant.
In a mixing bowl, combine the cooked pasta, chicken, chopped broccoli, low-fat cream cheese, sautéed garlic, and most of the Parmesan cheese. Mix gently until evenly coated; season with salt and pepper to taste.
Transfer the mixture into a lightly greased baking dish.
Top the dish with the remaining Parmesan cheese, a drizzle of olive oil, and a sprinkle of fresh chopped parsley.
Bake in the preheated oven for 15-20 minutes, or until the top is slightly crispy and the dish is heated through.
Remove from oven, garnish with extra parsley if desired, and serve warm.