Yield: 2–3 servings
Time: ~30 minutes
Ingredients
2 boneless, skinless chicken breasts, sliced into strips
8 oz penne pasta (whole wheat or high-protein pasta for extra protein)
1 tablespoon olive oil
8 oz mushrooms, sliced
1 bunch asparagus, trimmed and cut into 2-inch pieces
2 cloves garlic, minced
½ cup plain Greek yogurt (or low-fat cream cheese for creaminess)
¼ cup grated Parmesan cheese
½ cup low-sodium chicken or vegetable broth
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried thyme or Italian seasoning
Optional: fresh parsley for garnish
Instructions
- Cook pasta
Bring a large pot of salted water to a boil.
Cook penne according to package instructions until al dente. Drain and set aside.
- Cook chicken
Heat olive oil in a large skillet over medium-high heat.
Season chicken with salt, pepper, and thyme.
Cook chicken 5–6 minutes until golden and cooked through. Remove from skillet and set aside.
- Sauté vegetables
In the same skillet, add mushrooms and asparagus.
Cook 4–5 minutes until tender.
Add garlic and cook 30 seconds until fragrant.
- Make creamy sauce
Reduce heat to medium.
Stir in Greek yogurt, Parmesan, and chicken broth.
Mix until creamy and smooth. Adjust consistency with extra broth if needed.
- Combine
Return cooked chicken to the skillet.
Add cooked penne and toss to coat evenly in the creamy sauce.
Taste and adjust seasoning.
- Serve
Garnish with fresh parsley and extra Parmesan if desired. Serve immediately.
