Ingredients:

  • 1 lb boneless, skinless chicken breast, cubed
  • 1 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 12 oz whole grain penne
  • 3 cups low-sodium chicken broth
  • 1/2 cup unsweetened almond milk
  • 1 cup halved cherry tomatoes
  • 1/2 cup basil pesto
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp plain Greek yogurt
  • fresh basil leaves for garnish

Instructions:

  1. Heat the olive oil in your deep skillet or Dutch oven over medium high heat.
  2. Add the cubed chicken breast, garlic powder, salt, and pepper. Sauté for 4–6 minutes until the edges are golden brown. Note: Don't overcook here, as it goes back in later.
  3. Remove the chicken from the pot and set it aside on a plate.
  4. Pour the chicken broth, almond milk, and dried pasta into the same pot.
  5. Bring the liquid to a gentle boil, then reduce the heat to a simmer.
  6. Cover with a lid and cook for 10–12 minutes, stirring occasionally. Wait until the pasta is al dente and the liquid has reduced by half.
  7. Stir in the halved cherry tomatoes. Note: Adding them now keeps them from turning into mush.
  8. Return the seared chicken to the pot.
  9. Turn the heat to low and fold in the basil pesto, Parmesan cheese, and Greek yogurt.
  10. Stir gently for 1–2 minutes until the sauce is velvety and coats the noodles.
  11. Remove from heat immediately and garnish with fresh basil.