Creamy Summer Pesto Chicken Pasta (Low Cal)
This light and flavorful Creamy Summer Pesto Chicken Pasta is a low-calorie, fresh twist on a classic dish, perfect for warm-weather meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
Scale
- 8 oz whole wheat penne pasta
- 2 boneless, skinless chicken breasts, sliced
- 1/2 cup low-fat Greek yogurt
- 1/2 cup fresh basil pesto (preferably homemade or low-fat)
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 tablespoon lemon juice
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Cook the whole wheat penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add the sliced chicken breasts to the skillet, season with salt and pepper, and cook until fully cooked and lightly browned, about 6-7 minutes.
- Stir in the halved cherry tomatoes and cook for another 2 minutes until they soften slightly.
- Reduce heat to low and add the fresh spinach, stirring until wilted.
- In a bowl, mix the low-fat Greek yogurt with the fresh basil pesto and lemon juice.
- Add the cooked pasta to the skillet with the chicken and vegetables, then pour the creamy pesto mixture over the top. Toss gently to combine and heat through for 1-2 minutes.
- Remove from heat and sprinkle with grated Parmesan cheese if using. Serve immediately.
Notes
For extra flavor, sprinkle with toasted pine nuts or fresh basil leaves before serving.