Golden Mediterranean Chicken Penne with Lemony Feta-Yogurt Sauce & Pistachio-Mint Gremolata

Ingredients

• 8 ounce Boneless, skinless chicken breast
• 4 ounce Whole wheat penne
• 1 teaspoon Olive oil
• 0.25 cup Red onion
• 2 cloves Garlic
• 4 tablespoon Sun-dried tomatoes
• 0.5 cup Artichoke hearts
• 0.75 cup Low-sodium chicken broth
• 0.5 cup Non-fat plain Greek yogurt
• 0.25 cup Light feta cheese crumbles
• 2 cup Fresh spinach
• 1 tablespoon Lemon juice
• 1 teaspoon Lemon zest
• 0.5 teaspoon Dried oregano
• 0.5 teaspoon Smoked paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Pistachios
• 1 tablespoon Fresh mint
• 1 tablespoon Fresh parsley

Instructions

1. Prepare the Gremolata: In a small bowl, combine the finely chopped pistachios, fresh mint, fresh parsley, and 0.5 teaspoon of lemon zest. Mix well and set aside.
2. Cook the Pasta: Bring a large pot of lightly salted water to a boil. Add the whole wheat penne and cook according to package directions until al dente. Reserve 0.5 cup of pasta water, then drain the pasta.
3. Cook the Chicken: While the pasta cooks, pat the chicken pieces dry and season with 0.25 teaspoon salt, 0.125 teaspoon black pepper, dried oregano, and smoked paprika. Heat olive oil in a large non-stick skillet over medium-high heat. Add chicken and cook for 4-6 minutes, or until golden brown and cooked through. Remove chicken from the skillet and set aside.
4. Sauté Aromatics & Vegetables: In the same skillet, add the thinly sliced red onion and cook for 2-3 minutes until softened. Add the minced garlic, chopped sun-dried tomatoes, and chopped artichoke hearts. Sauté for another 2 minutes until fragrant.
5. Build the Sauce: Pour in the low-sodium chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce heat to low. Stir in the non-fat Greek yogurt, light feta cheese crumbles, lemon juice, and remaining 0.5 teaspoon lemon zest. Mix until the feta slightly softens and the sauce is creamy. Season with remaining 0.25 teaspoon salt and 0.125 teaspoon black pepper to taste.
6. Combine: Add the cooked chicken back to the skillet with the sauce. Add the fresh spinach and cooked penne. Toss gently until the spinach wilts and everything is well combined and coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
7. Serve: Divide the Golden Mediterranean Chicken Penne between two plates. Garnish generously with the pistachio-mint gremolata before serving.

Nutrition (per serving)