Creamy Tomato Basil Pasta
10min
15min
1
725
Chef's Note
For a time-saving tip, you can use pre-cooked rotisserie chicken instead of raw chicken breast. Simply shred about 6 oz and add it to the sauce after the tomatoes have simmered for a minute. This cuts down on cooking time while maintaining the protein content of the dish.
Tags
Ingredients
2 oz whole wheat penne pasta
6 oz chicken breast
1/2 cup canned diced tomatoes
1/4 cup low-fat Greek yogurt
1/4 cup fresh basil leaves
2 cloves garlic
2 tsp olive oil
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. Add 2 oz of whole wheat penne pasta and cook according to package directions until al dente (about 8-10 minutes).
- 2
While pasta cooks, cut 6 oz of chicken breast into 1-inch cubes and mince 2 cloves of garlic.
- 3
Heat 2 tsp of olive oil in a non-stick skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
- 4
Add the chicken cubes to the skillet and cook for 5-6 minutes until no longer pink in the center and lightly browned on the outside.
- 5
Add 1/2 cup of canned diced tomatoes to the skillet with the chicken. Season with 1/4 tsp salt, 1/8 tsp black pepper, and 1/8 tsp red pepper flakes. Simmer for 2-3 minutes.
- 6
Drain the pasta and add it to the skillet with the chicken and tomato mixture.
- 7
Remove the skillet from heat and stir in 1/4 cup of Greek yogurt until well combined and creamy.
- 8
Tear 1/4 cup of fresh basil leaves and add them to the pasta along with 2 tbsp of grated parmesan cheese. Stir gently to combine.
- 9
Serve immediately while hot.
Nutrition Information (per serving)
725
63g
63g
24g
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