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Creamy Chicken and Tomato Pasta with Veggies (no cream)

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Creamy Chicken and Tomato Pasta with Veggies is an easy weeknight dinner made in one skillet, in 20 minutes or less. Your entire family will love this healthy meal idea that will definitely get added to your dinnertime rotation (serving suggestions for kids below!).

Ingredients

Scale
  • 8 oz pasta (you can use any noodle shape, I used ziti)
  • 1 pound thinly sliced chicken, cut into strips
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon granulated garlic
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 bell pepper, sliced thin
  • ½ red onion, thinly sliced
  • 2 cups jarred marinara sauce
  • 1/3 cup plain Greek yogurt (I used 2%)
  • 1 bag baby spinach
  • For serving: basil and parmesan cheese

Instructions

  1. Bring a large stock pot of salted water to a boil. Once boiling, add the pasta and cook until al dente, according to package instructions. 
  2. Season the chicken with smoked paprika, oregano, garlic, salt and pepper.
  3. Heat oil in a large saute pan. When hot, add the seasoned chicken, sauteing until cooked through, then remove to a plate and set aside.
  4. In the same pan, add the bell peppers and red onion. Saute until cooked through. 
  5. Add the marinara sauce, then mix in the Greek yogurt. Once the sauce heats up, add the baby spinach to wilt.
  6. Before serving, add back the chicken and pasta to the saute pan. Serve warm, garnished with basil and parmesan cheese.

Find it online: https://chelseyamernutrition.com/creamy-chicken-and-tomato-pasta/