Creamy Chicken and Broccoli Whole Wheat Penne

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

Creamy Chicken and Broccoli Whole Wheat Penne

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Broccoli Whole Wheat Penne

Indulge in a satisfying fusion of tender chicken, vibrant broccoli, and whole wheat penne enveloped in a light, creamy Greek yogurt sauce with a hint of garlic and herbs. This dish offers a delightful balance of textures and flavors, making it perfect for a wholesome breakfast, lunch, or dinner.

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NUTRITION

469kcal
Protein
43.3g
Fat
9.4g
Carbs
52.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Penne (cooked)

1 cup Broccoli (cooked)

1/4 cup Plain Nonfat Greek Yogurt

1 tsp Olive Oil

1/4 cup Low Sodium Chicken Broth

1/2 tsp Garlic Powder

1/2 tsp Dried Italian Herbs

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PREPARATION

  • 1

    Preheat a skillet over medium heat and add the olive oil.

  • 2

    Season the chicken breast with a pinch of garlic powder, dried Italian herbs, salt, and pepper if desired. Sauté the chicken until it is fully cooked and lightly golden, about 5-7 minutes per side. Remove the chicken and slice it into strips.

  • 3

    In the same skillet, add the low sodium chicken broth and a bit more garlic powder if desired, then toss in the steamed or lightly sautéed broccoli. Allow the flavors to meld for 1-2 minutes.

  • 4

    Stir in the cooked whole wheat penne, ensuring it is well combined with the chicken and broccoli.

  • 5

    Remove the pan from heat and gently fold in the plain nonfat Greek yogurt to create a light, creamy sauce.

  • 6

    Serve immediately while warm, and enjoy your balanced dish.

Creamy Chicken and Broccoli Whole Wheat Penne

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

Creamy Chicken and Broccoli Whole Wheat Penne

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Broccoli Whole Wheat Penne

Indulge in a satisfying fusion of tender chicken, vibrant broccoli, and whole wheat penne enveloped in a light, creamy Greek yogurt sauce with a hint of garlic and herbs. This dish offers a delightful balance of textures and flavors, making it perfect for a wholesome breakfast, lunch, or dinner.

NUTRITION

469kcal
Protein
43.3g
Fat
9.4g
Carbs
52.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Penne (cooked)

1 cup Broccoli (cooked)

1/4 cup Plain Nonfat Greek Yogurt

1 tsp Olive Oil

1/4 cup Low Sodium Chicken Broth

1/2 tsp Garlic Powder

1/2 tsp Dried Italian Herbs

PREPARATION

  • 1

    Preheat a skillet over medium heat and add the olive oil.

  • 2

    Season the chicken breast with a pinch of garlic powder, dried Italian herbs, salt, and pepper if desired. Sauté the chicken until it is fully cooked and lightly golden, about 5-7 minutes per side. Remove the chicken and slice it into strips.

  • 3

    In the same skillet, add the low sodium chicken broth and a bit more garlic powder if desired, then toss in the steamed or lightly sautéed broccoli. Allow the flavors to meld for 1-2 minutes.

  • 4

    Stir in the cooked whole wheat penne, ensuring it is well combined with the chicken and broccoli.

  • 5

    Remove the pan from heat and gently fold in the plain nonfat Greek yogurt to create a light, creamy sauce.

  • 6

    Serve immediately while warm, and enjoy your balanced dish.