
Ingredients
- 4 cups uncooked whole wheat pasta (bow-tie, penne, shell, etc.)
- 1 large onion, chopped
- 2 small sweet red pepper, chopped
- 2 tablespoon olive oil
- 2 garlic clove, minced
- 3 cups cubed cooked chicken breast
- 1 cup plain greek yogurt (sour cream works too, plain greek yogurt is just a healthy substitute)
- 1/2 cup fat-free milk
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried tarragon (you may use basil or marjoram as a substitute, I used marjoram )
- 1 teaspoon dried thyme
- 4 tablespoons shredded Parmesan cheese
- 4 teaspoons minced chives (you may sprinkle dried instead)
Directions: Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute onion and red pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the chicken, yogurt, milk and seasonings; heat through. Drain pasta; stir into skillet. Sprinkle with cheese and chives. Yield: 8 servings*.

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