Josh'S Skinny Chicken Pasta Recipe

Name: Josh'S Skinny Chicken Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil , divided; 1 red bell pepper, thinly sliced; 1 green bell pepper, thinly sliced; 1 small yellow onion, chopped; 2 skinless, boneless chicken breast halves; 1/4 teaspoon garlic powder, or to taste; salt and ground black pepper to taste; 1 (16 ounce) package penne pasta; 1 teaspoon minced garlic; 1/4 cup all purpose flour; 1/2 cup nonfat plain Greek yogurt; 2 tablespoons freshly grated Parmesan cheese; 2 tablespoons crumbled blue cheese; 1 cup low-sodium chicken broth

Servings: persons

1/4 cup extra-virgin olive oil , divided
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 small yellow onion, chopped
2 skinless, boneless chicken breast halves
1/4 teaspoon garlic powder, or to taste
salt and ground black pepper to taste
1 (16 ounce) package penne pasta
1 teaspoon minced garlic
1/4 cup all purpose flour
1/2 cup nonfat plain Greek yogurt
2 tablespoons freshly grated Parmesan cheese
2 tablespoons crumbled blue cheese
1 cup low-sodium chicken broth

1
Heat 2 tablespoons olive oil in a large skillet over medium-high heat; add red bell pepper, green bell pepper, and onion. Cook and stir until onion begins to brown, about 5 minutes.
2
Season chicken with garlic powder, salt, and pepper; add to skillet. Cook until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet and slice thinly.
3
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain; return to pot.
4
Heat 2 tablespoons olive oil in a skillet over medium heat. Add minced garlic; stir until starting to brown, about 3 minutes. Whisk in flour; stir frequently to dissolve lumps and avoid burning, 2 to 3 minutes. Reduce heat to medium-low; stir yogurt into flour mixture. Add broth slowly until sauce is thinned, about 3 minutes. Add Parmesan cheese and blue cheese; stir until melted.
5
Stir peppers and onions into sauce; season with salt and pepper. Pour sauce over pasta; stir to coat. Mix in chicken.

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil , divided, 1 red bell pepper, thinly sliced, 1 green bell pepper, thinly sliced, 1 small yellow onion, chopped, and more.

Yes, Josh'S Skinny Chicken Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Josh'S Skinny Chicken Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions