If you’re one to steer clear of pasta because you think it’s always weighed down with tons of meaty red sauce and cheese, this pasta is guaranteed to change your mind!
Chicken Tetrazzini Pasta
adapted from Clean Eating, June 2012
8 oz. whole-wheat rotini, penne, or farfalle
1 c. 1% milk
1 c. low-fat plain Greek yogurt (I use strained plain yogurt)
1 TBSP olive oil
1 lb. boneless, skinless chicken breasts, cut into 1-in. cubes
salt and pepper, to taste
3 cloves garlic, minced or pressed
8 oz. cremini mushrooms, sliced
1 tsp. dried thyme OR 1 TBSP fresh thyme, minced
1/4 c. shredded Parmesan cheese, plus more for garnish
2 c. sliced cherry tomatoes
1/2 c. chopped fresh parsley
1. Bring a large pot of salted water to boil. Cook pasta according to package instructions.
2. Meanwhile, in a medium bowl, whisk together milk and yogurt. Set aside.
3. In a large skillet, heat olive oil on medium-high. Season chicken pieces with salt and pepper then add to skillet with garlic. Cook, stirring frequently, until chicken is golden brown, about 3 minutes.
4. Add mushrooms to the skillet and cook, stirring frequently, 3-5 minutes, until mushrooms soften and release liquid. Add thyme and cook 1 minute more, until thyme is fragrant and chicken is cooked through.
5. Reduce heat to low and stir in milk mixture, cheese, and pasta. Add salt and pepper, to taste. Cook 1 minute more, until all ingredient are thoroughly heated through.
6. Spoon in a serving bowl or individual dishes and top with tomatoes and parsley. Serves 4.