Ingredients
The following ingredients have 3 Servings
- 6 medium clove(s) Garlic peeled and smashed with a knife
- 1 pound(s) Uncooked boneless skinless chicken breast(s) patted dry (four 4 oz pieces)
- 1 tsp Table salt
- 1 tsp Black pepper freshly ground
- 1 spray(s) Cooking spray
- 0.5 cup(s) Canned chicken broth
- 0.25 cup(s) Heavy whipping cream
- 0.25 cup(s) Whole milk plain yogurt Greek-variety
- 0.125 tsp Table salt for cooking pasta
- 8 oz Uncooked whole wheat pasta fettuccini
- 0.5 cup(s) Grated Parmesan cheese Parmigiano-Reggiano suggested
- 0.25 cup(s) Fresh parsley fresh, flat-leaf, finely chopped, divided
Instruction
- Heat a large, heavy skillet over medium heat.
- Rub garlic over chicken; reserve garlic. Season chicken with salt and pepper and rub in seasonings with your hands; set aside.
- Off heat, coat skillet with cooking spray and then set over medium-low heat. Sauté garlic until fragrant, about 1 minute. Add chicken and cook until golden, flipping once, about 5 minutes per side.
- Meanwhile, in a small bowl, combine broth, heavy cream and yogurt; pour over chicken and scrape bottom of skillet with a wooden spoon to incorporate seasonings. Simmer chicken gently, turning once, about 30 minutes.
- While chicken is cooking, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.
- Remove chicken from cream sauce and set aside. Add Parmesan cheese to cream sauce and mix until well-combined. Add cooked pasta and 3 tablespoons of parsley; toss well. Serve pasta topped which chicken and rest of parsley. Yields about 3 ounces of chicken and 2/3 cup of pasta/sauce per serving.
