Ingredients

The following ingredients have 6 Servings
  • 225 g dry penne pasta ( (1/2 of a 450 g package))
  • 3/4 cup frozen or fresh peas
  • 500 g - bag of frozen broccoli (or 1 head of fresh broccoli)
  • 1 tbsp olive oil
  • 1.25 lbs chicken breast (diced)
  • 2 tsp Italian seasoning
  • 1/2 red onion, thinly sliced
  • 1 tsp garlic minced (or 2 cloves of garlic, minced)
  • 1 1/2 cups reserved pasta water
  • 1/2 tsp salt
  • 3/4 cup 0% fat yogurt
  • 1/2 cup light sour cream
  • 1 1/2 tbsp condensed milk
  • 1 tsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1 tbsp cornstarch
  • lemon wedges
  • parmesan cheese (light) (optional)
  • black pepper ((optional))

Instruction

  • Cook penne pasta, in large pot of water, as per package directions.
  • Cook frozen green peas and frozen broccoli in microwave each for about 3 minutes. Set aside
  • Cook chicken on stove top, in large skillet, over medium-high heat, until done (no longer pink and internal temperature is 165 degrees F). Cut into bite-sized pieces (1/2 inch cubes). Set aside. *you could use a dutch oven instead.
  • In large pot, heat olive oil over medium-high heat. When hot, add red onions, stirring often, until onions are softened, about 4-5 minutes. Add chicken and Italian seasoning.
  • Add reserved pasta water, stirring the entire time. Then add yogurt, garlic. salt and condensed milk. Add cornstarch and cook on med- low heat until it starts to thicken.
  • Remove from heat, add in sour cream, lemon zest, lemon juice. If it's not thick enough (consistency of gravy) return to medium low heat and gradually add a little more cornstarch, cooking until thickened.
  • Add cooked peas and broccoli. Stir gently to combine.
  • Serve over bed pasta. Then mix to combine, if desired.