A creamy Mediterranean pasta featuring tender chicken, Greek yogurt sauce, and fresh vegetables. High protein, ready in 35 minutes.
# What You’ll Need:
→ Poultry
01 - 2 boneless, skinless chicken breasts (approximately 14 oz), cut into bite-sized pieces
→ Pasta
02 - 12.3 oz whole wheat penne or fusilli
→ Dairy
03 - 7 oz plain Greek yogurt (2% or 5% fat)
04 - 1 oz grated Parmesan cheese
→ Vegetables & Aromatics
05 - 2 tablespoons olive oil
06 - 3 garlic cloves, minced
07 - 1 small onion, finely chopped
08 - 3.5 oz baby spinach, roughly chopped
09 - 3.5 oz cherry tomatoes, halved
→ Liquids & Seasonings
10 - ⅓ cup low-sodium chicken broth
11 - 1 teaspoon dried oregano
12 - ½ teaspoon dried basil
13 - ½ teaspoon paprika
14 - Salt and freshly ground black pepper to taste
15 - Juice of ½ lemon
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving ⅓ cup of pasta water.
02 - While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken, season with salt, pepper, paprika, and oregano. Cook for 6–8 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate.
03 - In the same skillet, heat the remaining tablespoon of olive oil. Sauté the onion for 2–3 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
04 - Add cherry tomatoes and cook for 2 minutes until just softened. Stir in spinach and cook until wilted, approximately 1 minute.
05 - Lower the heat to medium-low. Return the cooked chicken to the skillet. Add chicken broth and allow to simmer for 1 minute.
06 - Remove the pan from heat. Stir in Greek yogurt, Parmesan, lemon juice, and half the reserved pasta water. Mix until smooth and creamy.
07 - Toss the drained pasta with the sauce, adding more pasta water if needed to achieve preferred consistency. Season with additional salt and pepper to taste.
08 - Serve immediately, garnished with additional Parmesan and fresh basil if desired.
