Ingredients
Scale
- 200g whole wheat or chickpea pasta (for added protein)
- 1 cup cooked chicken breast or turkey (protein source)
- 1/2 cup Greek yogurt or cottage cheese (for creaminess)
- 1/4 cup grated Parmesan or vegan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 cup spinach or kale, chopped
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional for spice)
- Salt to taste
- Fresh basil or parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté minced garlic for 30 seconds. Add chopped spinach and cook until wilted, about 2 minutes. Incorporate cooked chicken or turkey and heat through.
- Reduce heat to low. Stir in Greek yogurt or cottage cheese, grated cheese, black pepper, and red pepper flakes if using. Mix until creamy. Add reserved pasta water if needed to loosen the sauce.
- Add cooked pasta to the skillet and toss to coat with the sauce. Warm for 1-2 minutes. Season with salt and additional pepper as desired.
Notes
- For a vegan version, use plant-based yogurt and cheese, and substitute chicken with tofu or tempeh.
- Keep leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently on the stove or microwave, adding a splash of water or broth.
- Enhance flavor with fresh herbs, lemon zest, or crunchy toppings like toasted pine nuts.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Healthy Italian-inspired
- Diet: High-Protein, Healthy, Nutritious
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 460 kcal Kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 9 g
- Protein: 35 g
- Cholesterol: 85 mg