Ingredients
Scale
- 8 oz (225 g) whole wheat or chickpea pasta
- 1 cup cooked chicken breast or tofu, diced
- 1/2 cup Greek yogurt or plant-based alternative
- 1/4 cup grated Parmesan cheese (optional)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add diced chicken or tofu and sauté for 3-4 minutes. Remove and set aside.
- Add remaining olive oil and minced garlic to the skillet. Sauté for 30 seconds. Lower heat, stir in Greek yogurt, lemon juice, salt, pepper, and red pepper flakes if using. Cook 1-2 minutes until well combined.
- Add cooked pasta, sautéed protein, and chopped spinach. Toss to coat. Cook for 1 minute until spinach wilts. Taste and adjust seasonings.
Notes
- Use plant-based yogurt to make the dish vegan-friendly.
- Swap chicken for shrimp, turkey, or plant-based proteins like tempeh or beans.
- Best enjoyed fresh; store leftovers in an airtight container for up to 2 days. Reheat with a splash of water or broth.
- Garnish with fresh herbs or toasted nuts for extra flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Healthy, Italian-inspired
- Diet: High-Protein, Healthy
Nutrition
- Serving Size: 1 bowl (around 350g)
- Calories: 400 kcal Kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 60 mg