YOUR SOLIN GENERATED RECIPE
Creamy Chicken Alfredo with Roasted Broccoli
Savor a deliciously comforting plate of creamy chicken alfredo paired with vibrant roasted broccoli. Tender chicken breast, whole wheat pasta, and a light, velvety sauce made from low-fat milk and cream cheese come together in a dish that is both satisfying and balanced. The roasted broccoli, finished with a hint of olive oil and a sprinkle of Parmesan, offers a fresh, crisp contrast to each bite.
INGREDIENTS
4 oz Chicken Breast (113g)
0.5 cup cooked Whole Wheat Pasta (70g)
0.5 cup Low-Fat Milk (120g)
2 tbsp Light Cream Cheese (28g)
0.25 oz Parmesan Cheese (7g)
1 cup Broccoli (91g)
1 tsp Olive Oil (4.5g)
PREPARATION
Preheat the oven to 425°F.
Season the chicken breast with salt and pepper. In a skillet over medium heat, sear the chicken for 2-3 minutes on each side until golden, then transfer it to the oven to bake for about 12-15 minutes or until cooked through. Once done, slice the chicken into strips.
While the chicken bakes, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
For the sauce, in a small saucepan over medium-low heat, combine the low-fat milk and light cream cheese. Whisk continuously until the cream cheese melts and the sauce is smooth. Stir in a pinch of salt and pepper.
On a baking tray, toss the broccoli florets with olive oil, salt, and pepper. Roast in the oven for about 12 minutes, until the edges are slightly crispy.
Combine the cooked pasta with the creamy sauce in the skillet. Toss in the sliced chicken, and gently mix to coat all ingredients.
Plate the pasta mixture and top with the roasted broccoli. Sprinkle with Parmesan cheese, and serve immediately.