Light Summer Pasta

Note: Chris and I ate this for several days. On the third day, the last day, he was still saying he loved it! 

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*.

*We like making larger servings so we don’t have to cook every night with our busy schedule, you may half or double ingredients depending on what fits your needs!