Ingredients
Scale
- 8 oz whole wheat or chickpea pasta
- 1 cup cooked chicken breast, shredded or diced
- 1 cup Greek yogurt or plant-based alternative
- 1/2 cup grated Parmesan cheese (or dairy-free cheese)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach or kale
- Salt and black pepper to taste
- Optional: red pepper flakes, chopped basil or parsley for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add cooked chicken and cook for another 2-3 minutes until heated through.
- Reduce heat and stir in Greek yogurt and grated cheese to create a creamy sauce. Mix well until smooth. Season with salt, pepper, and red pepper flakes if using.
- Add cooked pasta, cherry tomatoes, and spinach to the skillet. Toss gently until well-coated and spinach is wilted. Garnish with chopped herbs and lemon zest if desired.
Notes
- For extra flavor, add lemon zest or a splash of balsamic vinegar.
- Feel free to substitute chicken with tofu, shrimp, or smoked salmon for variety.
- Use gluten-free pasta options if you need a gluten-free meal.
- Dairy-free version: replace Greek yogurt with coconut or cashew cream and dairy-free cheese.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Healthy
- Diet: High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 430 Kcal
- Sugar: 5g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 60mg