Description
A cozy and comforting pasta dish with bright garlic flavor, savory Parmesan, and lean protein, using whole wheat pasta for added fiber.
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 but recommended)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente, then drain and reserve 1/2 cup of the pasta cooking water.
- In a skillet, heat olive oil over medium-high heat. Season chicken with paprika, Italian seasoning, salt, and pepper, then cook until browned, about 5–7 minutes. Remove chicken from the pan.
- Add garlic to the skillet and sauté until fragrant. Stir in whole wheat flour to create a roux, then gradually whisk in chicken broth and milk. Simmer until thickened.
- Reduce heat, whisk in Greek yogurt until smooth, then stir in Parmesan cheese until melted. Adjust seasoning.
- Add cooked chicken and spinach to the sauce, then toss in the pasta, adding reserved pasta water as needed to achieve desired consistency.
- Garnish and serve immediately with lemon wedges.
Notes
To maintain a rich and creamy sauce, be cautious with heat when adding yogurt. Use reserved pasta water to adjust sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian