Description
A satisfying and easy weeknight dinner featuring tender chicken and pasta in a creamy garlic sauce, topped with freshly grated Parmesan cheese.
Ingredients
- 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
- Cook the pasta according to package instructions until al dente. Drain and set aside, reserving a bit of the pasta cooking water.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the cubed chicken to the pan. Season with paprika, Italian seasoning, salt, and black pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through.
- Sprinkle the whole wheat flour over the chicken and stir well to combine. Gradually pour in the chicken broth, stirring to create a creamy consistency.
- Mix in the low-fat milk gradually and continue stirring until the mixture thickens slightly. Take care not to let it boil.
- Remove the skillet from heat and stir in the Greek yogurt and Parmesan cheese until smooth. If using, add the baby spinach, allowing it to wilt slightly.
- Combine the cooked pasta with the sauce, ensuring every piece is coated. If the mixture seems too thick, add a splash of reserved pasta water to reach desired consistency.
- Serve hot, garnishing with chopped fresh parsley.
Notes
Use freshly grated Parmesan cheese for the best flavor. Feel free to add extra veggies for additional nutrition.
