Award-Winning Tuscan-Inspired Creamy Roasted Red Pepper-Balsamic Chicken Penne

Ingredients

• 8 oz Boneless, skinless chicken breast
• 3 oz Whole wheat penne
• 1 tbsp Olive oil
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 1 Small shallot
• 2 cloves Garlic
• 1 Roasted red pepper
• 2 tbsp Sun-dried tomatoes
• 0.5 cup Low-sodium chicken broth
• 0.25 cup Non-fat plain Greek yogurt
• 1 tbsp Balsamic glaze
• 0.25 tsp Dried oregano
• 2 cups Fresh spinach
• 0.25 cup Cherry tomatoes
• 0.25 cup Fresh basil leaves
• 1 tbsp Light Pecorino Romano or Parmesan cheese
• 1 tbsp Whole wheat Panko breadcrumbs

Instructions

1. Cook the pasta: Bring a pot of salted water to a boil. Add the whole wheat penne and cook according to package directions until al dente. Reserve 1/4 cup of pasta water, then drain and set aside.
2. Prepare the chicken: While pasta cooks, pat chicken breasts dry and season generously with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1/2 tbsp olive oil in a large non-stick skillet over medium-high heat. Add chicken and sear for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet, tent with foil, and let rest for 5 minutes before slicing into bite-sized pieces.
3. Sauté aromatics: In the same skillet, add the remaining 1/2 tbsp olive oil. Reduce heat to medium. Add minced shallot and cook for 2 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
4. Make the creamy sauce: In a blender or food processor, combine the cooked shallot and garlic (from the skillet), roasted red pepper, rinsed sun-dried tomatoes, low-sodium chicken broth, non-fat Greek yogurt, balsamic glaze, and dried oregano. Blend until completely smooth and creamy. Season with remaining 1/4 tsp salt and 1/8 tsp black pepper.
5. Combine ingredients: Pour the blended sauce back into the skillet. Bring to a gentle simmer over medium-low heat. Add the fresh spinach and cherry tomatoes; cook for 1-2 minutes, stirring occasionally, until spinach wilts. Stir in the cooked penne, sliced chicken, and chopped fresh basil. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until desired consistency is reached.
6. Serve: Divide the pasta evenly between two plates. Garnish each serving with grated Pecorino Romano or Parmesan cheese, a sprinkle of toasted whole wheat Panko breadcrumbs, and extra fresh basil leaves.

Nutrition (per serving)