Name: Creamy white sauce chicken pasta
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; 1/3 cup 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; 1/4 cup reduced-sodium chicken broth; 2 tsp lemon juice

Instructions

Prep 15 min · Cook 10 min

Bring a large pot of water to a boil with half the salt. 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 chicken is 165°F.
In the same skillet over medium heat, add the garlic and cook until fragrant, about 1 minute. Pour in the chicken broth and simmer until reduced by half, about 2 minutes.
Remove the skillet from the heat and let it cool for 30 seconds. Whisk in the Greek yogurt, lemon juice, the remaining salt, and a tablespoon of the reserved pasta water until the sauce is smooth.
Add the cooked pasta and chicken back into the skillet. Toss over very low heat just until the sauce coats the pasta. Season with the remaining pepper and fold in most of the basil.

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Ingredients

Instructions

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