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Creamy Chicken Margherita Penne
Recipes
Creamy Chicken Margherita Penne
4 servings
25 minutes total

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

    1. Bring water to boil for pasta. Chop garlic and tomato. Slice chicken into thin strips (wash hands).
    2. Cook and drain pasta following package instructions.
    3. 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.
    4. 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%