Golden Sunburst Chicken & Tuscan Penne Gratin

Ingredients

• 6 oz Boneless, skinless chicken breast
• 4 oz Whole-wheat penne pasta
• 1 large Red bell pepper
• 0.5 small Yellow onion
• 2 large Garlic cloves
• 0.25 cup Sun-dried tomatoes
• 2 cups Fresh spinach
• 2 tsp Olive oil
• 0.5 cup Low-sodium chicken broth
• 2 tbsp Non-fat plain Greek yogurt
• 1 tsp Smoked paprika
• 1 tsp Dried Tuscan herb blend
• 0.25 tsp Salt
• 0.25 tsp Black pepper
• 0.25 cup Whole-wheat breadcrumbs
• 1 tbsp Grated Parmesan cheese
• 0.5 tsp Dried parsley

Instructions

1. Preheat oven to 400°F (200°C). Place red bell pepper halves, cut-side down, on a baking sheet. Roast for 20-25 minutes, or until the skin is lightly charred and the flesh is tender. Let cool slightly, then peel off the skin and discard. Set aside.
2. Meanwhile, cook the whole-wheat penne pasta according to package directions until al dente. Drain and set aside.
3. While pasta cooks, heat 1 teaspoon of olive oil in a large non-stick skillet over medium-high heat. Add diced chicken breast and season lightly with a pinch of salt and pepper. Cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from skillet and set aside.
4. Add the remaining 1 teaspoon of olive oil to the same skillet. Add chopped yellow onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant. Do not burn the garlic.
5. In a blender or food processor, combine the roasted red bell pepper (peeled), drained sun-dried tomatoes, cooked onion and garlic from the skillet, low-sodium chicken broth, non-fat plain Greek yogurt, smoked paprika, and Tuscan herb blend. Blend until completely smooth and creamy. Taste and adjust salt and pepper if needed.
6. Return the cooked chicken and pasta to the skillet (or a large mixing bowl). Pour the blended sauce over the chicken and pasta. Add the fresh spinach and stir gently until the spinach wilts and everything is well coated.
7. Lightly grease a small baking dish (approx. 8x8 inch or similar). Transfer the chicken and pasta mixture into the prepared dish. In a small bowl, combine the whole-wheat breadcrumbs, grated Parmesan cheese, and dried parsley. Sprinkle this mixture evenly over the top of the pasta.
8. Bake for 15-20 minutes, or until the gratin is bubbly and the breadcrumb topping is golden brown and crispy. Let rest for a few minutes before serving.

Nutrition (per serving)