YOUR SOLIN GENERATED RECIPE
Healthy Creamy Chicken Alfredo Pasta with Roasted Broccoli
Enjoy a well-balanced meal featuring tender chicken, whole wheat pasta tossed in a light, creamy sauce, and perfectly roasted broccoli. This dish combines savory flavors and a creamy texture without overloading on calories, making it a wholesome choice for dinner that aligns with your protein and calorie goals.
INGREDIENTS
3 oz Chicken Breast
1 cup Whole Wheat Pasta (cooked)
1/4 cup Nonfat Greek Yogurt
1/8 cup Grated Parmesan Cheese
1 cup Broccoli
1 tsp Olive Oil
1 clove Garlic (minced)
PREPARATION
Preheat your oven to 425°F for roasting the broccoli.
Toss the broccoli with 1 teaspoon of olive oil, salt, and pepper, and spread it onto a baking sheet. Roast for 15-20 minutes until lightly browned and tender.
While the broccoli roasts, bring a pot of water to a boil and cook whole wheat pasta according to package instructions until al dente. Drain and set aside.
Season the chicken breast with salt and pepper. In a non-stick skillet over medium heat, add a small drizzle of olive oil and sauté the minced garlic for 30 seconds until fragrant.
Add the chicken breast to the skillet and cook for about 6-7 minutes per side until fully cooked and lightly golden. Remove and slice into strips.
In the same skillet, lower the heat and stir in the nonfat Greek yogurt and grated Parmesan cheese to create a light, creamy sauce. Warm gently; avoid boiling to prevent curdling.
Combine the cooked pasta with the creamy sauce, then mix in the sliced chicken and roasted broccoli.
Serve warm and enjoy your balanced, healthy meal.