1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Menu
In a non-stick pan, heat 2 tablespoons of extra virgin olive oil. Add garlic and saute until translucent.
Add chicken and cook until the water evaporates.
Add in all the vegetables and saute for 2-3 minutes. Next, add in the tomatoes and crush them until they are soft.
Add salt, pepper, and oregano to taste followed by light cream. Let it simmer for 10 mins.
Prepare the pasta using the directions on the box. Make sure not to overcook. Drain the pasta and add it to the sauce. Give it a good stir to make sure all the pasta is coated with the sauce.
Top with parmesan cheese and bake in the over for 10 minutes at 350 degrees.
Top with fresh basil and enjoy!
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
16 servings
239 g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content