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)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the whole wheat pasta according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add cubed chicken seasoned with salt, pepper, paprika, and Italian seasoning. Cook until browned and fully cooked, about 6-8 minutes.
- Stir in minced garlic and flour; cook for another minute before gradually adding chicken broth and milk. Simmer until the sauce thickens slightly.
- Reduce heat to low; mix in Greek yogurt and Parmesan cheese until smooth.
- Toss cooked pasta and optional spinach into the sauce until well coated.
- Serve hot, garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 450
- Sugar: 5g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 80mg