Description
A lighter take on classic garlic Parmesan chicken pasta made with whole wheat pasta, tender chicken, and a creamy sauce from low-fat milk and Greek yogurt.
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
- Salt, to taste
- Black pepper, to taste
- 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)
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the whole wheat penne or fettuccine until al dente according to package directions. Drain, reserving about 1/2 cup of the pasta cooking water.
- Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken, minced garlic, paprika, Italian seasoning, salt, and black pepper. Cook until the chicken is golden and cooked through.
- Sprinkle whole wheat flour over the cooked chicken and stir to coat. Slowly pour in chicken broth, stirring constantly to dissolve any flour clumps.
- Remove the skillet from direct heat and whisk in low-fat milk and Greek yogurt until smooth. Stir in Parmesan cheese until melted.
- Toss the drained pasta and baby spinach into the skillet with the sauce, adding reserved pasta water if needed to adjust the consistency.
- Taste and adjust with salt and black pepper as needed. Garnish with chopped parsley and serve hot.
Notes
For a silkier sauce, use reserved pasta water to adjust thickness. Spinach is optional but adds nutrients and color.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian