Description
A quick and delicious pasta dish that combines the flavors of garlic, Parmesan cheese, and chicken, all in a healthy whole wheat option.
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)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Boil a big pot of salted water and cook the whole wheat penne or fettuccine according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Toss in the cubed chicken, sprinkle with paprika and Italian seasoning, and cook until golden and no longer pink, about 5 to 7 minutes.
- Add minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the whole wheat flour and cook for another minute before adding chicken broth. Let it simmer.
- Pour in the milk and Greek yogurt, mixing until smooth. Slowly stir in freshly grated Parmesan cheese until melted.
- Toss in the cooked pasta and baby spinach. Mix well and let spinach wilt lightly. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
Feel free to add extra veggies or use different pasta shapes according to your preference.