Creamy Chicken and Broccoli Whole Wheat Pasta Bake

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

Creamy Chicken and Broccoli Whole Wheat Pasta Bake

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Broccoli Whole Wheat Pasta Bake

Enjoy a wholesome, comforting bake that combines tender chicken, hearty whole wheat pasta, and crisp broccoli enveloped in a creamy, tangy sauce. With a perfect balance of protein and carbs, this dish is a satisfying option for any meal of the day.

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NUTRITION

381kcal
Protein
41.8g
Fat
9.2g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

1 cup Broccoli (cooked)

1/4 cup Nonfat Greek Yogurt

1/4 cup Low-Fat Milk

1 tsp Olive Oil

1 tbsp Whole Wheat Flour

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F and lightly grease a small baking dish with olive oil.

  • 2

    Cook the whole wheat pasta according to package instructions until al dente, then drain and set aside.

  • 3

    In a skillet, warm the olive oil over medium heat. Season the chicken breast with salt, pepper, and garlic powder. Sauté the chicken until cooked through and lightly browned. Remove and dice into bite-sized pieces.

  • 4

    Steam or boil the broccoli until tender, about 3-4 minutes, then drain.

  • 5

    In the same skillet, sprinkle the whole wheat flour and stir it into the residual olive oil to form a roux. Gradually whisk in the low-fat milk and nonfat Greek yogurt until the mixture is smooth and begins to thicken, about 2-3 minutes.

  • 6

    Combine the cooked pasta, chicken, and broccoli in the baking dish. Pour the creamy sauce over the mixture and stir gently to combine.

  • 7

    Bake in the preheated oven for 15-20 minutes until the dish is bubbling and heated through. Adjust seasoning with salt and pepper as needed before serving.

Creamy Chicken and Broccoli Whole Wheat Pasta Bake

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

Creamy Chicken and Broccoli Whole Wheat Pasta Bake

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Broccoli Whole Wheat Pasta Bake

Enjoy a wholesome, comforting bake that combines tender chicken, hearty whole wheat pasta, and crisp broccoli enveloped in a creamy, tangy sauce. With a perfect balance of protein and carbs, this dish is a satisfying option for any meal of the day.

NUTRITION

381kcal
Protein
41.8g
Fat
9.2g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

1 cup Broccoli (cooked)

1/4 cup Nonfat Greek Yogurt

1/4 cup Low-Fat Milk

1 tsp Olive Oil

1 tbsp Whole Wheat Flour

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F and lightly grease a small baking dish with olive oil.

  • 2

    Cook the whole wheat pasta according to package instructions until al dente, then drain and set aside.

  • 3

    In a skillet, warm the olive oil over medium heat. Season the chicken breast with salt, pepper, and garlic powder. Sauté the chicken until cooked through and lightly browned. Remove and dice into bite-sized pieces.

  • 4

    Steam or boil the broccoli until tender, about 3-4 minutes, then drain.

  • 5

    In the same skillet, sprinkle the whole wheat flour and stir it into the residual olive oil to form a roux. Gradually whisk in the low-fat milk and nonfat Greek yogurt until the mixture is smooth and begins to thicken, about 2-3 minutes.

  • 6

    Combine the cooked pasta, chicken, and broccoli in the baking dish. Pour the creamy sauce over the mixture and stir gently to combine.

  • 7

    Bake in the preheated oven for 15-20 minutes until the dish is bubbling and heated through. Adjust seasoning with salt and pepper as needed before serving.