As usual, I’ve been craving comfort foods. This time, I wanted a creamy pasta dish with vegetables and protein. Somewhat like a dish I enjoy at a certain type of noodle laden restaurant, without as much sodium and with fewer calories. This dish came out great. Kids, hubby, and craving satisfied, without an abundance of calories and fat.
- 1 or 2 Cups Roasted Red Pepper Greek Yogurt Dip
- 1 Box Fusilli Pasta
- 1 Lb. Boneless, Skinless Chicken Breasts
- Small Bunch of Asparagus
- Small Bag of Kale
- 1 or 2 Red Peppers Cut Into Strips or Diced
- 1 Diced Onion
- 2 Cloves Diced Garlic
- ½ Cup or So Low Sodium Chicken Broth
- Cook pasta al dente, drain, and set aside.
- Slice chicken into strips. Cook in a few TBSP olive oil and chicken broth until browned and cooked through. (About 2-3 minutes on both sides)
- Steam asparagus and red peppers in small skillet with chicken broth, salt and pepper. Set aside.
- Soften and brown garlic, onions inn a skillet with a dash of olive oil and chicken broth. Once browned, add Kale and a touch more chicken broth to steam/soften kale and set aside.
- Place all of your cooked ingredients into a large pot and add a cup or two of your Greek Yogurt Dip. Heat to desired temperature and top with parmesan cheese if desired.
- Serve with wine. (Not optional if you have as many kids as we do.) Kidding. Sort of.
A few notes: Don’t stress about the measurements of ingredients or the types of veggies you have on hand. You could cook this with a hundred different veggies, and even different protein. The important points are this: Greek yogurt for texture and creaminess, lean protein, because it’s good for your muscles, and veggies because you probably don’t eat enough of them. You could even cook your kale in a little white wine for an added layer of flavor.