Ingredients
Scale
- 8 oz (about 225 g) of whole wheat pasta or gluten-free pasta
- 1 cup of cooked and shredded chicken breast or turkey
- 1 cup of Greek yogurt or Greek-style non-dairy yogurt
- 1/2 cup of grated Parmesan cheese or nutritional yeast
- 2 cups of fresh spinach or kale, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Optional toppings: cherry tomatoes, chopped herbs, crushed red pepper flakes
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds. Toss in chopped greens and cook for 2-3 minutes until wilted.
- In a bowl, mix Greek yogurt with lemon juice, salt, and pepper. Stir in Parmesan or nutritional yeast. Add shredded chicken to the greens in the skillet, then pour in the yogurt mixture. Stir to combine.
- Add cooked pasta to the skillet and toss until evenly coated with the sauce. Heat for another minute if needed.
- Divide into bowls, garnish with optional toppings like cherry tomatoes, herbs, and red pepper flakes. Serve immediately.
Notes
- Use pre-cooked or shredded chicken for quick assembly.
- For added flavor, include fresh herbs and vegetables.
- If the sauce is too thick, add a splash of pasta water to adjust consistency.
- Prepare ingredients ahead of time to streamline cooking process.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Healthy, Italian-inspired
- Diet: High Protein, Vegetarian option with meat substitute
Nutrition
- Serving Size: 1 bowl
- Calories: 430 kcal Kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 65 mg