Name: Creamy tomato pasta with basil
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1.5 oz whole wheat penne pasta; 6 oz boneless skinless chicken breast, cut into bite-sized pieces; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 1/2 cup marinara sauce; 3 tbsp plain nonfat Greek yogurt; 3/4 tsp salt; 1/2 tsp black pepper; 3 1/2 tbsp fresh basil, torn; 4 1/4 cups water

Nutrition

Per serving

455 calories

Protein: 49g; 41% of calories
Carbs: 44g; 37% of calories
Fat: 11g; 22% of calories

Instructions

Prep 15 min · Cook 10 min

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 9 minutes. Reserve a splash of pasta water, then drain.
While the pasta cooks, heat the oil in a 12-inch skillet over medium-high heat. Season the chicken with half the pepper and a pinch of salt. Cook until browned and cooked through, about 6 minutes. Remove chicken from the skillet and set aside. Done when no longer pink, 165°F.
In the same skillet over medium heat, add the garlic and cook until fragrant, about 1 minute. Stir in the marinara sauce and simmer until hot. Turn off the heat and whisk in the Greek yogurt until the sauce is smooth and creamy.
Add the cooked pasta and chicken back into the skillet with the sauce. Add a splash of the reserved pasta water if the sauce is too thick. Toss to coat well, season with the remaining pepper, and fold in most of the basil.

Nutrition

Ingredients

Instructions

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