Name: Chicken Alfredo Baked Penne with Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 oz Chicken breast; 0.33 cup Dry whole wheat penne; 1 cup Broccoli florets; 0.25 cup Plain non-fat Greek yogurt; 2 tbsp Grated parmesan cheese; 1 clove Garlic; 0.5 tbsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Onion powder; 2 tbsp Low-sodium chicken broth

Chicken Alfredo Baked Penne with Broccoli

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

YOUR SOLIN GENERATED RECIPE

Chicken Alfredo Baked Penne with Broccoli

Whole wheat penne and tender chicken are tossed in a creamy, garlic-infused Greek yogurt sauce and baked until the cheese is bubbly and golden.

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NUTRITION

Protein

46.9g

Fat

14g

Carbs

45.1g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken breast

0.33 cup Dry whole wheat penne

1 cup Broccoli florets

0.25 cup Plain non-fat Greek yogurt

2 tbsp Grated parmesan cheese

1 clove Garlic

0.5 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Onion powder

2 tbsp Low-sodium chicken broth

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
2
Boil the whole wheat penne in salted water until al dente, adding the broccoli florets during the final 2 minutes of cooking time.
3
Drain the pasta and broccoli thoroughly and set aside.
4
Heat the olive oil in a skillet over medium heat and sauté the diced chicken breast until it is browned and cooked through.
5
In a large bowl, whisk together the Greek yogurt, minced garlic, onion powder, salt, pepper, chicken broth, and 1 tablespoon of the parmesan.
6
Fold the cooked pasta, broccoli, and chicken into the yogurt mixture until everything is evenly coated.
7
Transfer the mixture to the prepared baking dish, sprinkle with the remaining parmesan, and bake for 12 minutes until the top is bubbly.