Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 12 oz whole wheat pasta (or your preferred pasta)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup low-fat milk or almond milk
- ½ cup Greek yogurt or light cream cheese
- ¼ cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
- Lemon juice (optional for extra brightness)
Instructions
- Slice the chicken breasts into thin strips and season with salt, pepper, and Italian herbs. Sear in a skillet with 1 tablespoon of olive oil until cooked through, about 5-7 minutes. Set aside.
- Cook the pasta in salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
- In the same skillet, sauté minced garlic in remaining olive oil until fragrant, about 1 minute. Add low-fat milk and simmer gently. Stir in Greek yogurt or light cream cheese, Parmesan cheese, salt, and pepper. Let the sauce thicken for 3-5 minutes. Add lemon juice for brightness if desired.
- Add cooked chicken and pasta to the sauce. Toss to coat evenly. Garnish with fresh parsley before serving.
Notes
- You can substitute other pasta types like gluten-free or zucchini noodles.
- For dairy-free options, replace milk and yogurt with coconut or almond milk and use dairy-free cheese.
- Leftovers can be stored in an airtight container for up to 2 days in the refrigerator. Reheat gently with added milk or broth to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Healthy, High-fiber, Low-fat
Nutrition
- Serving Size: 1 plate
- Calories: 430 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 33g
- Cholesterol: 75mg