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 but recommended)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Boil water in a large pot. Add the whole wheat penne or fettuccine and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the cubed chicken, paprika, Italian seasoning, salt, and pepper. Cook the chicken until it is no longer pink and lightly browned.
- Add minced garlic to the skillet and sauté for about 1 minute. Sprinkle the whole wheat flour over the chicken and stir to combine.
- Slowly pour in the chicken broth and milk, stirring to create a smooth sauce. Once it’s thickened, stir in the Greek yogurt and Parmesan cheese.
- Add the cooked pasta and spinach (if using) to the skillet, tossing everything together until combined. Cook for another few minutes until warmed through.
- Serve hot and garnish with fresh parsley.
Notes
For a spicier kick, consider adding red pepper flakes while cooking the chicken. You can swap chicken for shrimp or tofu for a different protein option. To save time, prepare all your ingredients and measure them before you start cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
Keywords: garlic, pasta, chicken, healthy, quick dinner
