One Pan Cheesy Chicken Pasta
The penne pasta soaked in the flavors of the onions, red peppers, garlic, chicken broth, and herbs all while becoming tender enough to eat with six flavors of cheese – Mozzarella, Provolone, Parmesan, Fontina, Romano, and aged Asiago cheese, all together bring home your favorite Italian dishes.
Servings: 5 servings
- 2 TBS olive oil
- 1/2 cup diced yellow onion
- 1 red pepper (diced)
- 3 cloves garlic (minced)
- 2 boneless skinless chicken breast (cut into bite size)
- 1 1/2 cups chicken broth
- 2 cups penne noodles
- 3/4 tsp dried basil
- 3/4 tsp dried oregano
- 1 1/2 tsp salt (to taste)
- 1/2 tsp pepper (to taste)
- 4 oz light cream cheese (room temperature)
- 3/4 cup plain Greek nonfat yogurt
- 1 1/4 cups shredded Italian cheese (divided)
In a large saucepan over medium heat add 2 TBS olive oil.
Add the onion and saute for a few minutes until transparent, stirring occasionally.
Add the red pepper and saute for a minute or two, stirring 1 or 2 times.
Add the minced garlic and saute until lightly golden.
Add the chicken pieces and brown. Turning to brown on each side but don't cook the chicken thoroughly (that will happen while cooking the penne).
Add the chicken broth and then the penne noodles.
Add all the spices and stir in.
Bring to a boil and cook until penne is al dente (follow the instructions on the packaging). Stirring occasionally, put the lid on if necessary to not let it dry out.
Once the penne is al dente, lower the temperature and then add the Greek yogurt and cream cheese. Stir until all is mixed in and it makes a creamy sauce.
Finally add 1 cup of the Sargento Chef Blend shreeded 6 Cheese Italian, stir in and let melt.
Serve warm sprinkling the remaining 1/4 cup of 6 Cheese Italian on top of your individual plates.