One pot, no heavy cream
Marry Me Chicken Pasta, Lighter
The internet's favourite creamy chicken pasta, rebuilt in one pot with a Parmesan-yogurt sauce and protein pasta. Still silky. Still a Tuesday.
35minutes
4servings
48gprotein
520kcal est.
Method
- Season the chicken with salt and pepper. Heat the sun-dried tomato oil in a heavy pot over medium-high and sear the chicken until golden, about 5 minutes. Remove to a plate.
- Add the onion to the pot and cook 3 minutes. Add the garlic, sun-dried tomatoes, Italian seasoning and pepper flakes. Stir one minute.
- Pour in the broth and scrape the bottom. Add the penne, bring to a boil, then simmer uncovered, stirring often, until the pasta is just tender and most of the liquid is absorbed, 9 to 11 minutes.
- Turn the heat off. Stir in the spinach until wilted. Return the chicken and any juices.
- Whisk the yogurt with a ladle of the hot pasta liquid, then stir it into the pot with the Parmesan. Off the heat is the rule; on the heat it splits. Season, top with basil, serve.
What we swapped
The original finishes a pound of penne with a cup of heavy cream and a heap of Parmesan. Here the pasta still cooks in the pot, but the sauce is Greek yogurt whisked in off the heat, the penne is chickpea-based, and the sun-dried tomato oil is measured instead of poured. Same dish, about a third less fat and twice the fibre.
Lightened up from Marry Me Chicken Pasta by Budget Bytes.
