This is a recipe that my Dad used to make for our family all the time growing up. I recently came across it and decided I had to make it on Father’s Day! I did make a few substitutions to lighten it up though 
Ingredients
Makes 10-12 servings
- 1 lb. whole wheat pasta
- 3-4 boneless, skinless chicken breasts
- 2 shallots
- 4 cloves garlic
- 1 large portabella mushroom, sliced thin
- 3/4 cup peas
- 1/2 cup sundried tomatoes
- 1 can chicken broth
- 1/4 cup white wine
- 1/2 cup nonfat Greek yogurt
- Pepper to taste
- Parmesan cheese
Directions
- Over medium-high heat, cook chicken breasts in a large skillet for approximately 5 minutes per side and sprinkle with pepper to taste
- Remove chicken breasts and set aside, once they have somewhat cooled, thinly slice
- In the same skillet, add julienned sundried tomatoes and shallots cooking for 5 minutes
- Add fresh garlic and mushrooms and cook for an additional 3 minutes
- Remove vegetables and set aside
- To the same skillet add wine to deglaze the pan
- Add chicken broth and bring to a boil
- Once boiling reduce heat to medium-low and add yogurt
- Bring mixture to a boil and let cook for 5 minutes
- Return all of the ingredients, including sliced chicken to the pan
- Add in peas and let simmer for 5 minutes on low heat
- Meanwhile, cook pasta according to package directions, drain but do not rinse
- Place pasta in a large serving bowl, top with chicken sauce, and sprinkle with parmesan cheese
Quick Tips
- The original recipe called for half and half but I made it with Greek yogurt and it turned out great! If you’re partial to half and half though I remember as a kid it tasting great that way too
- The pasta sauce will be thin, if you want to make it thicker I would suggest adding a little more Greek yogurt and letting it simmer for a longer period of time
- For the white wine I used the Cupcake brand Chardonnay and it was great. It was also nice to have an excuse to drink wine while cooking!
