YOUR SOLIN GENERATED RECIPE
Creamy Chicken Alfredo with Whole Wheat Pasta and Roasted Broccoli
Enjoy a delightful dinner featuring tender, grilled chicken tossed with whole wheat pasta and a light, creamy Alfredo sauce, complemented by savory roasted broccoli. This balanced dish brings warmth, texture, and rich flavors to your table while staying within your nutritional targets.
INGREDIENTS
4 ounces Boneless, Skinless Chicken Breast
2 ounces Whole Wheat Pasta (dry)
1/4 cup Low-Fat Milk
1/8 cup Grated Parmesan Cheese
1/2 tablespoon Olive Oil
1 cup Broccoli
1 Garlic Clove
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Season the chicken breast with salt and pepper. In a pan, heat half a tablespoon of olive oil over medium heat and cook the chicken for about 5-6 minutes per side until fully cooked. Once done, set aside and slice into strips.
While the chicken cooks, toss the broccoli with a little olive oil, salt, and pepper, then spread evenly on a baking sheet and roast in the preheated oven for about 15 minutes or until tender and slightly caramelized.
Cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.
In the same pan used for the chicken, sauté a minced garlic clove until fragrant. Lower the heat and pour in the low-fat milk and add the grated Parmesan cheese, stirring continuously until a light creamy sauce forms. If needed, add a splash of pasta water to reach your desired consistency.
Combine the cooked pasta with the creamy sauce, then gently mix in the sliced chicken and roasted broccoli.
Taste and adjust seasoning with salt and pepper as desired before serving.