Ingredients
Scale
- 8 oz (225 g) of whole wheat or plant-based pasta
- 1 cup cooked chicken breast or turkey (protein source)
- 1 cup fresh spinach or kale
- 1/2 cup Greek yogurt or cottage cheese (for creaminess)
- 1/4 cup grated Parmesan or nutritional yeast
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp black pepper
- Salt to taste
- Cherry tomatoes and fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Toss in the cooked chicken or turkey, stirring until warmed through.
- Reduce heat to low. Add Greek yogurt and grated Parmesan to the skillet, stirring gently. If the sauce is too thick, add a splash of warm water or pasta cooking water to achieve your desired consistency. Season with salt and black pepper.
- Add cooked pasta and fresh spinach (or kale) to the skillet. Toss everything together until the greens wilt slightly and the pasta is evenly coated with the creamy sauce. Garnish with cherry tomatoes and fresh basil for a burst of freshness.
Notes
- Cook pasta al dente for the best texture.
- Adjust the creaminess by adding more or less Greek yogurt or cheese.
- Experiment with different leafy greens or add mushrooms for extra flavor and nutrition.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Healthy, Modern
- Diet: High-Protein, Quick & Easy
Nutrition
- Serving Size: 1 bowl
- Calories: 430 kcal Kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 8 g
- Protein: 32 g
- Cholesterol: 55 mg