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{c3709242858ea63f6f518f0e60e34661b2045d832188e8006804732198b61355} or 2{c3709242858ea63f6f518f0e60e34661b2045d832188e8006804732198b61355})
- 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 a pot of salted water and cook the whole wheat penne or fettuccine according to package instructions. Drain and set aside.
- In a large pan, heat olive oil over medium heat. Add cubed chicken breasts, seasoned with paprika, Italian seasoning, salt, and black pepper. Cook until browned and fully cooked, about 6-7 minutes.
- Add minced garlic to the pan and sauté for about 1 minute until fragrant. Sprinkle in whole wheat flour and stir for another minute.
- Pour in low-sodium chicken broth and low-fat milk, stirring to combine. Bring to a simmer, then add Greek yogurt and Parmesan cheese, stirring until the cheese melts and the sauce is creamy.
- Add cooked pasta to the sauce and mix well. Fold in baby spinach until wilted. Adjust seasoning with salt and pepper if needed.
- Transfer to serving plates, garnish with fresh parsley, and serve hot.
Notes
This dish is best served hot and can be accompanied by a side salad or steamed vegetables. For extra flavor, consider marinating the chicken in garlic and herbs before cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Healthy