Description
A quick and nutritious pasta dish featuring tender chicken, vibrant spinach, and a creamy garlic Parmesan sauce.
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
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Boil water in a large pot and cook the pasta according to package instructions until al dente. Drain and set aside.
- Season and Cook the Chicken: Heat olive oil over medium heat in a skillet. Add cubed chicken, sprinkle with paprika and Italian seasoning, and cook until golden brown. Season with salt and pepper. Remove and keep warm.
- Build the Garlic Parmesan Sauce: In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Stir in flour to create a roux.
- Add Greek Yogurt and Cheese: Gradually whisk in chicken broth and low-fat milk until thickened. Stir in Greek yogurt and Parmesan cheese until creamy.
- Combine and Finish: Toss the cooked pasta, chicken, and spinach into the sauce, mixing well.
- Serve Hot: Transfer to bowls and garnish with fresh parsley before serving.
Notes
Feel free to substitute gluten-free pasta or use chicken thighs if preferred. Add sun-dried tomatoes or red pepper flakes for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian