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Tuesday, June 7, 2011

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! 
  • 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!

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