Description
A delicious and healthy recipe for pasta lovers featuring whole wheat pasta, chicken, and vegetables.
Ingredients
Scale
- 225 g (8 oz) whole wheat pasta
- 2 boneless, skinless chicken breasts, sliced
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup low-fat milk or unsweetened almond milk
- ½ cup grated Parmesan cheese
- 1 cup fresh spinach or broccoli florets
- ½ teaspoon Italian seasoning
- Salt and black pepper, to taste
- Optional: red pepper flakes or fresh parsley
Instructions
- Cook pasta according to package instructions; drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add chicken, season with salt and pepper, and cook until golden and fully cooked. Remove and set aside.
- In the same skillet, add garlic and sauté for 30 seconds until fragrant.
- Pour in milk and bring to a gentle simmer.
- Stir in Parmesan cheese and Italian seasoning until smooth.
- Add spinach or broccoli and cook until tender.
- Return chicken and pasta to the skillet and toss until evenly coated.
- Adjust seasoning and serve warm.
Notes
- Feel free to add more vegetables based on your preference.
- This recipe can be made dairy-free by using almond milk and omitting the Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 70 mg