Recipes
Creamy Chicken Margherita Penne
4 servings
25 minutes total
Shopping list
Ingredients
- 4 cloves garlic, finely chopped
- 2 large ripe tomatoes, coarsely chopped
- 4 chicken cutlets (about 1 lb)
- 1 (13.25-oz) box whole grain penne pasta
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dried Italian seasoning
- 1 ripe avocado
- 1 cup unsalted chicken broth
- ¼ cup nonfat plain Greek yogurt
- ¾ teaspoon kosher salt
- 2 oz Deli fresh mozzarella (24 pearls or ball)
- 8 leaves basil, thinly sliced
Steps
- Bring water to boil for pasta. Chop garlic and tomato. Slice chicken into thin strips (wash hands).
- Cook and drain pasta following package instructions.
- Preheat large, nonstick sauté pan on medium-high 1–2 minutes. Place oil in pan, then add chicken and sprinkle with Italian seasoning; cook 2 minutes, stirring occasionally. Stir in garlic; cook 1–2 minutes or until garlic is fragrant. Stir in tomatoes; cook 5–6 minutes or until tomatoes break down into a saucy texture and chicken is 165°F.
- Peel avocado and remove pit. Place avocado, broth, yogurt, and salt in food processor bowl; process until smooth. Stir pasta and avocado sauce into chicken until pasta is evenly coated. Transfer to serving bowls. Cut cheese into ½-inch-square pieces, if needed. Slice basil; top pasta with mozzarella and basil. Serve.
Amount per ¼ recipe serving: Calories 640, Total Fat 20g, Sat Fat 4g, Trans Fat 0g, Chol 75mg, Sodium 390mg, Total Carb 74g, Fiber 11g, Sugars 7g, Protein 46g, Calc 15%, Vitamin A 15%, Vitamin C 50%, Iron 35%