Josh's Skinny Chicken Pasta recipe
All Recipes Main Dish Recipes Pasta Chicken
Ingredients
- ¼ cup extra-virgin olive oil, divided 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 small yellow onion, chopped 2 skinless, boneless chicken breast halves ¼ teaspoon garlic powder, or to taste salt and ground black pepper to taste 1 (16 ounce) package penne pasta 1 teaspoon minced garlic ¼ cup all purpose flour ½ cup nonfat plain Greek yogurt 2 tablespoons freshly grated Parmesan cheese 2 tablespoons crumbled blue cheese 1 cup low-sodium chicken broth
Nutrition Info
- 352.7 caloriescarbohydrate: 47 gcholesterol: 22.1 mgfat: 11.4 gfiber: 2.7 gprotein: 16.2 gsaturatedFat: 2.8 gservingSize: -sodium: 108.6 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Josh's Skinny Chicken Pasta
Directions
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Heat 2 tablespoons olive oil in a large skillet over medium-high heat, add red bell pepper, green bell pepper, and onion. Cook and stir until onion begins to brown, about 5 minutes.
Season chicken with garlic powder, salt, and pepper, add to skillet. Cook until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet and slice thinly.
Bring a large pot of lightly salted water to a boil, add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, return to pot.
Heat 2 tablespoons olive oil in a skillet over medium heat. Add minced garlic, stir until starting to brown, about 3 minutes. Whisk in flour, stir frequently to dissolve lumps and avoid burning, 2 to 3 minutes. Reduce heat to medium-low, stir yogurt into flour mixture. Add broth slowly until sauce is thinned, about 3 minutes. Add Parmesan cheese and blue cheese, stir until melted.
Stir peppers and onions into sauce, season with salt and pepper. Pour sauce over pasta, stir to coat. Mix in chicken.