YOUR SOLIN GENERATED RECIPE
Lighter Creamy Garlic Parmesan Chicken Pasta with Roasted Broccoli
Enjoy a vibrant, balanced dish featuring tender garlic-infused chicken, perfectly al dente whole wheat pasta coated in a lighter creamy Parmesan sauce, and a side of roasted broccoli for an extra crunch and boost of vitamins. This meal is crafted to meet your protein and calorie goals without sacrificing flavor.
INGREDIENTS
4 oz Chicken Breast
0.5 cup Whole Wheat Pasta (dry)
1 cup Broccoli
0.25 cup Low-Fat Milk
2 tbsp Grated Parmesan Cheese
2 cloves Garlic
0.5 cup Low Sodium Chicken Broth
2 tsp Olive Oil
Dash Black Pepper
Pinch Salt
PREPARATION
Preheat your oven to 425°F. Toss the broccoli florets with 1 teaspoon of olive oil, a dash of black pepper, and a pinch of salt, then spread evenly on a baking sheet and roast for about 15-20 minutes until tender and slightly charred.
Meanwhile, bring a pot of salted water to a boil and add the whole wheat pasta. Cook until al dente according to package instructions, then drain and set aside.
Season the chicken breast with salt and pepper. In a skillet over medium heat, add 1 teaspoon of olive oil and sauté the chicken until golden and cooked through, approximately 5-6 minutes per side. Remove the chicken from the skillet and let it rest before slicing.
In the same skillet, lower the heat and add minced garlic. Sauté for about 30 seconds to 1 minute until fragrant. Pour in the chicken broth and low-fat milk. Stir occasionally and let it simmer for 2-3 minutes.
Add the grated Parmesan cheese to the sauce and stir continuously until it slightly thickens and becomes creamy.
Mix in the cooked pasta with the sauce, ensuring every strand is well-coated. Slice the grilled chicken breast and gently mix it into the pasta.
Plate the creamy garlic Parmesan chicken pasta, and serve with a generous portion of roasted broccoli on the side. Enjoy your nutritious and delicious meal!