Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Ingredients:
- 2 cups cooked chicken breast, shredded
- 2 cups broccoli florets
- 1 1/2 cups whole wheat pasta
- 1 cup low-fat cheddar cheese, shredded
- 1/2 cup low-fat Greek yogurt
- 1/4 cup unsweetened almond milk
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: Red pepper flakes for a bit of heat
Instructions:
- Cook the Pasta:
Cook the whole wheat pasta according to package instructions. In the last 2 minutes of cooking, add the broccoli florets to the pot. Drain and set aside. - Prepare the Sauce:
In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant. Lower the heat and stir in the Greek yogurt, almond milk, and half of the shredded cheese. Season with salt, pepper, and optional red pepper flakes. - Combine and Bake:
Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked pasta, broccoli, shredded chicken, and the prepared sauce. Transfer the mixture into a baking dish and sprinkle the remaining cheese on top. - Bake and Serve:
Bake in the preheated oven for 15-20 minutes, or until the top is golden and bubbly. Serve hot and enjoy!
This Chicken and Broccoli Pasta Bake is a lighter version of the classic dish, providing a balance of protein, fiber, and healthy fats without excess calories.