Description
A creamy, light, and quick chicken pasta dish made with whole wheat pasta and Greek yogurt for a healthier take on comfort food.
Ingredients
Scale
- 8 oz whole wheat penne or fettuccine
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 lb boneless skinless chicken breasts, cubed
- 1/2 tsp paprika
- 1/2 tsp Italian seasoning
- 1 tbsp whole wheat flour
- 1 cup low-sodium chicken broth
- 1/2 cup low-fat milk (1% or 2%)
- 1/2 cup plain non-fat Greek yogurt
- 1/2 cup freshly grated Parmesan cheese
- 2 cups baby spinach (optional but recommended)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Boil salted water and cook the whole wheat pasta until al dente. Drain and set aside.
- Toss chicken cubes with paprika, Italian seasoning, salt, and pepper. Heat 1 tbsp olive oil in a pan and cook chicken until browned and cooked through. Remove chicken and set aside.
- In the same pan, add remaining 1 tbsp olive oil and minced garlic. Cook for 30–60 seconds until fragrant. Sprinkle the whole wheat flour and stir for 1 minute. Slowly add chicken broth while stirring to avoid lumps. Add milk and bring to a gentle simmer.
- Lower the heat. Stir in Greek yogurt and half of the Parmesan until smooth. Do not boil hard after adding yogurt to avoid curdling.
- Return chicken to the pan. Add cooked pasta and toss to coat. Add baby spinach and stir until wilted. Taste and adjust salt and pepper.
- Serve in warm bowls garnished with chopped parsley and the remaining Parmesan.
Notes
Use whole wheat flour for added fiber. Customize by adding other vegetables like mushrooms or cherry tomatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg