YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Broccoli Pasta with Light Parmesan Sauce
Tender grilled chicken and broccoli tossed with whole wheat penne in a light garlic-herb sauce, finished with a dusting of nutty parmesan.
INGREDIENTS
5.6 oz Chicken Breast
1.75 oz Whole Wheat Penne
1 cup Broccoli Florets
1.5 tbsp Grated Parmesan Cheese
1 tsp Olive Oil
1 clove Garlic
PREPARATION
Bring a large pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.
Season the chicken breast with salt, pepper, and dried oregano, then grill over medium-high heat until fully cooked.
During the last three minutes of pasta cooking, add the broccoli florets to the boiling water to blanch them until tender-crisp.
Drain the pasta and broccoli, reserving a small amount of the starchy pasta water.
Slice the grilled chicken into bite-sized strips.
In the same pot, heat the olive oil over medium heat and sauté the minced garlic until fragrant.
Return the pasta, broccoli, and chicken to the pot, tossing with the parmesan cheese and reserved pasta water to create a light, silky sauce.