Ingredients
Scale
- 8 oz whole wheat pasta (penne or shells)
- 2 cups cooked chicken breast, shredded
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup mixed vegetables (carrots, peas, corn)
- 2 cups low-sodium chicken broth
- ½ cup plain Greek yogurt
- ½ cup light cream cheese
- 1 tsp dried thyme
- ½ tsp black pepper
- ½ tsp garlic powder
- Salt, to taste
- 2 tbsp chopped fresh parsley
Instructions
- Cook pasta according to package instructions; drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Sauté onion for 3–4 minutes until softened, then add garlic and cook for 30 seconds.
- Stir in mixed vegetables and chicken broth; simmer for 5–7 minutes.
- Lower heat and mix in cream cheese until melted and smooth.
- Add Greek yogurt, thyme, garlic powder, salt, and pepper; stir until creamy.
- Add shredded chicken and cooked pasta; toss to coat evenly.
- Simmer for 2–3 minutes until heated through.
- Garnish with fresh parsley and serve warm.
PREP TIME & NUTRITION :
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 6
- Calories: 390
- Net Carbs: 34g
- Fats: 12g
- Protein: 32g