Chicken and Spinach Pasta with Garlic Sauce

Serving Size: 4

This creamy yet light pasta dish is packed with lean protein, fiber-rich ingredients, and heart-healthy fats. Simple, affordable, and perfect for a wholesome meal!

Recipe by: Mayumi Tavalero

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Recipe Serving Size4

Cooking Tools Required

12-inch nonstick skillet, 5-quart saucepot

Ingredients

For the Pasta:

8 ounce Barilla whole wheat penne
1 tablespoon extra virgin olive oil
1 pound boneless skinless chicken thighs cut into bite-sized pieces
4 cup fresh spinach
4 clove garlic minced
1/4 teaspoon crushed red pepper
1/2 teaspoon Italian seasoning

For the Sauce:

1 cup low-sodium chicken broth
1/4 cup plain Greek yogurt

Optional:

2 tablespoon grated Parmesan cheese
2 tablespoon fresh parsley or basil for garnish

Instructions

Cook the Pasta:

Bring a pot of water to a boil, cook pasta according to package directions, and drain. Reserve 1/2 cup pasta water for the sauce.

Cook the Chicken:

Heat olive oil in a large skillet over medium heat.
Add the chicken thighs and season with Italian seasoning. Cook for 5-7 minutes until golden brown and cooked through. Remove chicken from the skillet and set aside.

Sauté the Garlic and Spinach:

In the same skillet, add minced garlic and red pepper flakes (if using). Sauté for 30 seconds until fragrant.
Add spinach and cook until wilted, about 2 minutes.

Make the Garlic Sauce:

Pour in the chicken broth, scraping up any browned bits from the pan.
Let the broth simmer for 2-3 minutes to reduce slightly.
Stir in Greek yogurt and Parmesan cheese, mixing well to create a creamy sauce. Add reserved pasta water a little at a time to reach desired consistency.

Combine Ingredients:

Add the cooked pasta, chicken, and spinach to the skillet. Toss to coat everything in the garlic sauce.

Serve:

Divide into bowls and garnish with fresh parsley or basil, if desired.

Reheating Instructions

Heat in the microwave on low power until heated through.

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