Enjoy the tastes of Tuscany with this healthy take on a classic pasta dish. There is tender chicken, bright vegetables, and a creamy Greek yogurt sauce in this meal that is both tasty and good for you.
Ingredients: 8 oz whole wheat penne pasta. 2 boneless, skinless chicken breasts, diced. 1 tablespoon olive oil. 3 cloves garlic, minced. 1 cup cherry tomatoes, halved. 2 cups spinach leaves. 1/4 cup sun-dried tomatoes, chopped. 1/2 cup low-sodium chicken broth. 1/4 cup plain Greek yogurt. 2 tablespoons grated Parmesan cheese. Salt and pepper to taste. Fresh basil leaves for garnish.
Instructions: Cook pasta according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until browned and cooked through, about 5-7 minutes. Add minced garlic to the skillet and cook for another minute until fragrant. Stir in cherry tomatoes, spinach, and sun-dried tomatoes. Cook until spinach wilts and tomatoes soften, about 2-3 minutes. Pour in chicken broth and let it simmer for 2 minutes. Reduce heat to low, then stir in Greek yogurt and Parmesan cheese until well combined and creamy. Season with salt and pepper to taste. Add cooked pasta to the skillet and toss until evenly coated with the sauce. Garnish with fresh basil leaves before serving. Serve hot and enjoy!
Prep Time: 15 minutes
Cook Time: 20 minutes
andy karlovac
