Ingredients
Scale
- 8 oz (225 g) whole wheat or chickpea pasta
- 1 cup cooked chicken breast, shredded or diced
- 1/2 cup Greek yogurt or cottage cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 cup spinach or kale, chopped
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- Salt and black pepper to taste
- Optional: crushed red pepper flakes or fresh herbs for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds).
- Toss in the chopped spinach or kale and cooked chicken; sauté until greens are wilted and chicken is heated through.
- Lower the heat and stir in Greek yogurt or cottage cheese, mixing until smooth and creamy.
- Add grated Parmesan cheese, lemon juice, salt, and pepper; stir well to combine.
- Toss in the cooked pasta, mixing until evenly coated.
- Transfer to bowls, garnish with additional cheese, herbs, or red pepper flakes. Serve immediately.
Notes
- For a dairy-free version, substitute Greek yogurt with coconut milk-based creamer or non-dairy yogurt.
- Feel free to add extra vegetables like bell peppers, cherry tomatoes, or zucchini for more flavor and nutrients.
- This dish can be stored in an airtight container in the refrigerator for up to 2 days; reheat with a splash of milk or water.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: High-Protein,Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal Kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 8 g
- Protein: 32 g
- Cholesterol: 80 mg