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
- Cook the pasta according to the package instructions until al dente.
- In a large skillet, heat olive oil over medium heat and season the cubed chicken with paprika, Italian seasoning, salt, and pepper. Cook the chicken until browned and cooked through.
- Add minced garlic to the skillet and sauté for about 1 minute until fragrant.
- Sprinkle whole wheat flour over the chicken and garlic, and stir to coat. Gradually pour in chicken broth, stirring until it thickens slightly.
- Lower the heat and mix in milk, Greek yogurt, and Parmesan cheese until smooth and creamy.
- Fold in cooked pasta and spinach until everything is well combined. Adjust seasonings if necessary and serve hot, garnished with fresh parsley.
Notes
Pairs well with a fresh side salad or steamed veggies. Can add cherry tomatoes or sautéed zucchini for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Healthy, High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg