Description
A creamy, healthier take on chicken pasta that features whole wheat pasta and light ingredients without sacrificing flavor.
Ingredients
- 8 ounce whole wheat penne or fettuccine
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 pound boneless skinless chicken breasts, cubed
- Salt and black pepper to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 1 tablespoon 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)
- Fresh parsley, chopped (for garnish)
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Instructions
- 1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1/4 cup of pasta water before draining and set aside.
- 2. In a large skillet, heat 1 tablespoon of olive oil and cook the cubed chicken with salt, pepper, paprika, and Italian seasoning for 5-6 minutes until golden brown. Transfer to a plate.
- 3. In the same skillet, add the remaining olive oil and sauté minced garlic until fragrant. Stir in flour to form a roux, cooking for another 30 seconds.
- 4. Slowly add chicken broth while whisking to prevent lumps, then stir in low-fat milk until the sauce thickens (about 2-3 minutes).
- 5. Reduce heat to low, stir in Greek yogurt, and add grated Parmesan cheese until melted. Adjust thickness with reserved pasta water if necessary.
- 6. Return chicken to the skillet, add cooked pasta and spinach, and toss until well coated.
- 7. Serve hot, garnished with parsley and additional Parmesan cheese.