Pasta saludable con pollo al ajo en una sola olla

Ingredientes

• 1 pound boneless, skinless chicken breasts, cut into small bite-size pieces
• 2 tablespoons olive oil
• 5–6 garlic cloves, minced
• 1 small yellow onion, finely diced
• 1 red bell pepper, diced (optional)
• 2 cups baby spinach, roughly chopped
• 2 1/2 cups low-sodium chicken broth
• 1 cup 2% milk or unsweetened almond milk
• 8 ounces whole wheat or regular short-cut pasta (penne, rotini, or shells)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning or dried oregano
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/3 cup grated Parmesan cheese, plus more for serving
• 1/4 cup plain Greek yogurt (for creaminess, optional)
• Juice of 1/2 lemon
• Fresh parsley or basil, chopped (for garnish)

Preparación

1. 1

   Season the chicken: Pat chicken dry and toss with a pinch of salt, pepper, and half the Italian seasoning.

2. 2

   Sauté aromatics: Heat olive oil in a large deep skillet or Dutch oven over medium. Add onion and bell pepper; cook 3–4 minutes until softened. Stir in garlic; cook 30 seconds until fragrant.

3. 3

   Brown the chicken: Add chicken to the pot. Cook, stirring occasionally, 4–6 minutes until mostly cooked through and lightly golden.

4. 4

   Build the base: Stir in remaining Italian seasoning, crushed red pepper, salt, and black pepper. Pour in chicken broth and milk; bring to a gentle boil.

5. 5

   Add pasta: Stir in pasta, reduce to a lively simmer, and cook uncovered 9–12 minutes, stirring often so pasta doesn’t stick. Adjust heat to maintain a steady simmer.

6. 6

   Add greens: When pasta is al dente and liquid is mostly absorbed, fold in spinach to wilt, 1–2 minutes.

7. 7

   Finish creamy: Turn off heat. Stir in Parmesan, Greek yogurt (if using), and lemon juice. Taste and adjust seasoning with more salt, pepper, or lemon.

8. 8

   Serve: Top with extra Parmesan and chopped herbs. Let it sit 2 minutes so the sauce thickens slightly before plating.