protein pasta recipes
A nutritious and efficient weeknight meal featuring protein-enriched legume pasta, lean chicken, and a velvety Greek yogurt sauce packed with fresh spinach.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
8 oz Protein-enriched pasta
1 lb Chicken breast
4 cloves Garlic
1 small Onio
1 cup Plain Greek Yogurt
2 cups Fresh Baby Spinach
1 tbsp Olive oil
1 tsp Italian seasoning
1 pinch Red pepper flakes
1 tsp Salt
1 tsp Pepper
0.5 cup Pasta water
Instructions
- Bring a large pot of salted water to a boil. Add the protein pasta and cook according to package directions until al dente, taking care not to overcook
- While the pasta cooks, heat a splash of olive oil in a large skillet over medium-high heat
- Season the chicken with salt, pepper, and Italian seasoning, then sauté in the skillet until cooked through and golden brown. Remove from the pan and set aside
- In the same skillet, add the diced onion and minced garlic. Sauté until translucent and fragrant
- Lower the heat to medium-low and whisk in the Greek yogurt and a splash of the reserved starchy pasta water until a smooth sauce forms
- Toss the cooked pasta, sautéed chicken, and fresh baby spinach into the skillet
- Stir everything together until the spinach is wilted and the sauce thoroughly coats the noodles
- Serve immediately, optionally topped with a sprinkle of parmesan cheese
Notes
Always reserve at least a half-cup of pasta water before draining to help the sauce cling to the noodles.
Do not rinse the pasta after boiling as the natural starches are essential for the sauce texture.
Check the pasta for doneness two minutes early as legume-based pastas cook faster than wheat.
Store leftovers in an airtight container for up to four days and reheat with a splash of milk or water.
Find it online: https://powerecipe.com/protein-pasta-recipes/