Creamy Tomato Basil Pasta
10min
15min
1
725
Chef's Note
For a smoother sauce, you can blend the tomatoes before adding them to the pan. Using Greek yogurt instead of heavy cream keeps this dish creamy while boosting the protein content. The reserved pasta water contains starch that helps the sauce cling to the pasta better.
Tags
Ingredients
2 oz whole wheat pasta
6 oz chicken breast
2 cloves garlic
2 tsp olive oil
1/2 cup canned diced tomatoes
1 tbsp tomato paste
1/4 cup low-fat Greek yogurt
1/4 cup fresh basil leaves
2 tbsp grated parmesan cheese
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp red pepper flakes
Instructions
- 1
Bring a medium pot of salted water to a boil for the pasta.
- 2
While waiting for water to boil, cut 6 oz of chicken breast into 1-inch cubes and mince 2 cloves of garlic.
- 3
Cook 2 oz of whole wheat pasta according to package directions until al dente (usually 8-10 minutes). Drain when done, reserving 1/4 cup of pasta water.
- 4
While pasta cooks, heat 2 tsp of olive oil in a non-stick skillet over medium heat.
- 5
Add the cubed chicken breast to the skillet and cook for 5-6 minutes until no longer pink and slightly browned.
- 6
Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
- 7
Pour in 1/2 cup of canned diced tomatoes and 1 tbsp of tomato paste. Stir to combine and simmer for 2-3 minutes.
- 8
Reduce heat to low and stir in 1/4 cup of Greek yogurt until well combined to create a creamy sauce.
- 9
Add the cooked pasta to the skillet along with a splash of the reserved pasta water if the sauce is too thick.
- 10
Tear 1/4 cup of fresh basil leaves and add to the pasta along with 2 tbsp of grated parmesan cheese, 1/4 tsp of salt, 1/8 tsp of black pepper, and 1/8 tsp of red pepper flakes.
- 11
Toss everything together until well combined and heated through, about 1 minute.
- 12
Serve immediately in a bowl, garnishing with additional basil leaves if desired.
Nutrition Information (per serving)
725
63g
63g
24g
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