High-protein, low-calorie pasta with chicken, whole wheat penne and tangy Greek yogurt sauce, ready in 35 minutes.
# What You’ll Need:
→ Proteins
01 - 400 g skinless chicken breast, diced
02 - 1 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper
→ Pasta
05 - 300 g whole wheat penne or fusilli
→ Vegetables
06 - 1 red bell pepper, sliced
07 - 1 zucchini, sliced
08 - 100 g baby spinach
09 - 2 cloves garlic, minced
→ Sauce
10 - 250 ml low-fat Greek yogurt
11 - 2 tbsp grated Parmesan cheese
12 - 1 tbsp Dijon mustard
13 - 1/2 tsp dried basil
14 - Juice of 1/2 lemon
15 - Salt & pepper to taste
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the whole wheat pasta according to package instructions. Drain and set aside.
02 - While pasta cooks, heat olive oil in a large non-stick skillet over medium heat. Add diced chicken, season with salt and pepper, and sauté for 5–6 minutes until cooked through and lightly browned. Remove chicken and set aside.
03 - In the same skillet, add garlic, red bell pepper, and zucchini. Sauté for 3–4 minutes until vegetables are just tender.
04 - Reduce heat to low. Add baby spinach and cook until wilted, about 1 minute.
05 - In a bowl, whisk together Greek yogurt, Parmesan, Dijon mustard, dried basil, lemon juice, and a pinch of salt and pepper.
06 - Return chicken to the skillet with vegetables. Add drained pasta and toss to combine.
07 - Remove skillet from heat and stir in the yogurt sauce until everything is evenly coated. Warm gently if needed, but do not boil to avoid curdling the sauce.
08 - Divide among bowls and serve immediately.
