Ingredients
Scale
- 1 lb Boneless, skinless chicken breast, cut into bite-sized pieces
- 8 oz High-protein pasta (chickpea, lentil, or protein-fortified wheat)
- 1/2 cup Sun-dried tomatoes (packed in oil, drained and chopped)
- 3 cloves Garlic, minced
- 1 medium Shallot, finely diced
- 1 cup Low-sodium chicken bone broth
- 1/2 cup Fat-free Greek yogurt or blended cottage cheese (for the creamy base)
- 1/4 cup Grated Parmesan cheese
- 2 cups Fresh baby spinach
- 1 tsp Dried oregano
- 1/2 tsp Red pepper flakes (adjust for heat)
- Salt and black pepper to taste
- 1 tsp Olive oil
Instructions
- Season your chicken pieces generously with salt, pepper, and half of the dried oregano. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear until golden brown and cooked through, approximately 5-7 minutes. Once finished, remove the chicken from the pan and set it aside on a plate.
- In the same skillet, lower the heat to medium. Add the diced shallots and sun-dried tomatoes. Sauté for about 2 minutes until the shallots are translucent. Stir in the minced garlic and red pepper flakes, cooking for another 30 seconds until fragrant. Avoid burning the garlic, as it will turn the sauce bitter.
- While the aromatics cook, boil your high-protein pasta in salted water according to the package directions, but aim for “al dente” (usually 1-2 minutes less than suggested). In the skillet, pour in the chicken bone broth to deglaze the pan, scraping up any brown bits. Lower the heat to low and whisk in your Greek yogurt or blended cottage cheese and the Parmesan. Stir constantly until a smooth, creamy sauce forms.
- Add the cooked chicken and the drained pasta into the skillet with the sauce. Toss in the fresh baby spinach and the remaining oregano. Stir everything together over low heat for 1-2 minutes until the spinach has wilted and the sauce coats every strand of pasta perfectly. If the sauce is too thick, add a splash of reserved pasta water.
- Divide the pasta into four bowls. Garnish with a little extra cracked black pepper or a sprinkle of fresh basil if desired. Serve immediately while hot and creamy.
- Cook Time: 30 minutes