Lighter Creamy Chicken Alfredo Pasta with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lighter Creamy Chicken Alfredo Pasta with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lighter Creamy Chicken Alfredo Pasta with Roasted Broccoli

Enjoy a lighter twist on the classic Chicken Alfredo by combining tender chicken breast with whole wheat pasta, crisp roasted broccoli, and a creamy sauce made with nonfat Greek yogurt. This dish delivers a balanced mix of hearty protein and fiber-rich vegetables while keeping the calories in check.

Try 7 days free, then $12.99 / mo.

NUTRITION

454kcal
Protein
41.9g
Fat
7.5g
Carbs
57.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 ounces Whole Wheat Pasta (dry)

1/4 cup Nonfat Plain Greek Yogurt

1 cup Broccoli

1 teaspoon Olive Oil

1 clove Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli with a drizzle of olive oil, salt, and pepper, then spread on a baking sheet. Roast for 15-20 minutes until tender and slightly crispy.

  • 2

    While the broccoli roasts, bring a pot of salted water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 3

    Season the chicken breast lightly with salt and pepper. In a non-stick skillet over medium heat, sear the chicken with a splash of olive oil until cooked through, about 5-6 minutes per side. Remove from pan and slice into strips.

  • 4

    In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Lower the heat and stir in the nonfat Greek yogurt to create a light creamy sauce. Mix in the cooked pasta until evenly coated.

  • 5

    Plate the creamy pasta, add the sliced chicken on top, and serve with a side of roasted broccoli. Enjoy your lighter, nutritious take on Chicken Alfredo!

Lighter Creamy Chicken Alfredo Pasta with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lighter Creamy Chicken Alfredo Pasta with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lighter Creamy Chicken Alfredo Pasta with Roasted Broccoli

Enjoy a lighter twist on the classic Chicken Alfredo by combining tender chicken breast with whole wheat pasta, crisp roasted broccoli, and a creamy sauce made with nonfat Greek yogurt. This dish delivers a balanced mix of hearty protein and fiber-rich vegetables while keeping the calories in check.

NUTRITION

454kcal
Protein
41.9g
Fat
7.5g
Carbs
57.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 ounces Whole Wheat Pasta (dry)

1/4 cup Nonfat Plain Greek Yogurt

1 cup Broccoli

1 teaspoon Olive Oil

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli with a drizzle of olive oil, salt, and pepper, then spread on a baking sheet. Roast for 15-20 minutes until tender and slightly crispy.

  • 2

    While the broccoli roasts, bring a pot of salted water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 3

    Season the chicken breast lightly with salt and pepper. In a non-stick skillet over medium heat, sear the chicken with a splash of olive oil until cooked through, about 5-6 minutes per side. Remove from pan and slice into strips.

  • 4

    In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Lower the heat and stir in the nonfat Greek yogurt to create a light creamy sauce. Mix in the cooked pasta until evenly coated.

  • 5

    Plate the creamy pasta, add the sliced chicken on top, and serve with a side of roasted broccoli. Enjoy your lighter, nutritious take on Chicken Alfredo!