Name: Chicken Alfredo Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 1.5 oz whole grain penne; 1 tbsp sun-dried tomatoes; 2 cloves garlic; 2 tbsp plain Greek yogurt; 1 tbsp parmesan cheese; 1 tsp extra virgin olive oil; 1 cup fresh baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 tbsp pasta water

Nutrition

Per serving

375 calories

Protein: 41g; 43% of calories
Carbs: 22g; 23% of calories
Fat: 15g; 34% of calories

Instructions

Prep 10 min · Cook 15 min

Bring a pot of salted water to a boil and cook the whole grain penne according to package directions until al dente.
While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sauté for 5-7 minutes until golden and cooked through.
Add the minced garlic and chopped sun-dried tomatoes to the skillet, cooking for 1 minute until fragrant.
Reserve 2 tablespoons of the starchy pasta water, then drain the pasta.
Lower the skillet heat to low. Add the baby spinach and stir until just wilted.
In a small bowl, whisk together the Greek yogurt, parmesan cheese, and reserved pasta water until smooth.
Add the cooked pasta to the skillet and pour the yogurt mixture over the top. Toss gently to coat everything in the creamy sauce without boiling the yogurt.
Serve immediately while warm.

Nutrition

Ingredients

Instructions

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