Ingredients
Scale
- 8 oz whole wheat penne or fettuccine
- 2 tbsp olive oil
- 1 lb boneless skinless chicken breasts, cubed
- 3 garlic cloves, minced
- 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
- Salt and black pepper, to taste
- 2 cups baby spinach (optional but recommended)
Instructions
- Cook the pasta according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add cubed chicken, seasoning with paprika, salt, and pepper. Cook until browned and cooked through (about 6–8 minutes).
- Stir in minced garlic and flour; then slowly add chicken broth and milk. Simmer until the sauce thickens.
- Reduce heat to low and mix in Greek yogurt and Parmesan cheese until creamy.
- Combine the cooked pasta and baby spinach with the sauce; toss to coat well.
- Garnish with fresh parsley before serving hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 405
- Sugar: 3g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 90mg