Creamy Tomato Basil Pasta
10min
15min
1
725
Chef's Note
For an extra creamy texture without adding more calories, reserve 2 tablespoons of pasta water before draining and add it to the sauce. The starch in the water helps bind the sauce to the pasta beautifully!
Tags
Ingredients
2 oz whole wheat pasta
6 oz chicken breast
2 tsp olive oil
2 cloves garlic
1/2 cup canned diced tomatoes
1 tbsp tomato paste
1/4 cup Greek yogurt
1/4 cup fresh basil leaves
2 tbsp grated parmesan cheese
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp red pepper flakes
Instructions
- 1
Bring a medium pot of salted water to a boil. Add 2 oz of whole wheat pasta and cook according to package directions until al dente (usually 8-10 minutes).
- 2
While pasta cooks, cut 6 oz of chicken breast into 1-inch cubes. Season with salt and pepper.
- 3
Heat 2 tsp of olive oil in a non-stick skillet over medium heat. Add the chicken pieces and cook for 5-6 minutes until golden and cooked through.
- 4
Mince 2 cloves of garlic and add to the skillet with the chicken. Cook for 30 seconds until fragrant.
- 5
Add 1/2 cup of canned diced tomatoes and 1 tbsp of tomato paste to the skillet. Stir well and simmer for 3-4 minutes.
- 6
Reduce heat to low and stir in 1/4 cup of Greek yogurt until well combined. Be careful not to let it boil after adding the yogurt.
- 7
Drain the pasta and add it to the sauce, tossing to coat evenly.
- 8
Tear or roughly chop 1/4 cup of fresh basil leaves and add most to the pasta, reserving some for garnish.
- 9
Sprinkle with 2 tbsp of grated parmesan cheese and 1/8 tsp of red pepper flakes (if using).
- 10
Serve immediately, garnished with the remaining fresh basil.
Nutrition Information (per serving)
725
63g
63g
24g
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