YOUR SOLIN GENERATED RECIPE
Chicken and Broccoli Pasta with Creamy Sun-Dried Tomato Sauce
Savor the goodness of tender chicken breast paired with vibrant broccoli and whole wheat pasta, all enveloped in a luscious, creamy sun-dried tomato sauce. This dish offers a delightful balance of savory flavors and a pleasing texture, perfect for a wholesome meal any time of day.
INGREDIENTS
4 oz Chicken Breast
2 oz dry Whole Wheat Pasta
1 cup Broccoli
2 tbsp Sun-Dried Tomatoes (chopped, rehydrated)
2 tbsp Nonfat Greek Yogurt
1 tsp Olive Oil
1 clove Garlic
Pinch of Red Pepper Flakes
1 tbsp Fresh Basil (chopped)
PREPARATION
Begin by cooking the whole wheat pasta according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, season the chicken breast with a pinch of salt, pepper, and red pepper flakes.
Heat olive oil in a non-stick skillet over medium heat. Sauté the garlic until fragrant, then add the chicken breast. Cook the chicken for about 5-6 minutes on each side or until fully cooked through.
Remove the chicken from the skillet and let it rest briefly before slicing into bite-sized pieces.
In the same skillet, add the chopped sun-dried tomatoes and broccoli. Sauté for 3-4 minutes until the broccoli is tender but still crisp.
Lower the heat and stir in the nonfat Greek yogurt, mixing well to combine and create a creamy sauce. Optionally, add a splash of pasta water if the sauce needs thinning.
Toss the cooked pasta into the skillet and gently combine with the vegetables and creamy sauce.
Top with sliced chicken pieces and sprinkle with fresh basil. Serve warm and enjoy your balanced, flavorful meal.