Chicken is a favorite weeknight staple for most of us. It’s one of those crowd-pleasing, go-to meal options when you’re in a hurry because it’s fast, nutritious and incredibly versatile. Unfortunately, since chicken is in our meal rotation so often, it can become boring.
- Serves: 4
- Prep time: 25 minutes
Cook 8 oz. whole-wheat spiral noodles according to package directions. I n a medium bowl, whisk 1 cup 1% milk and 1 cup low-fat plain Greek yogurt; set aside. In a large skillet, heat 2 tsp olive oil (or coconut oil) on medium-high. Sprinkle sea salt and fresh black pepper, as desired, over 1 lb. boneless, skinless chicken, cubed, and add to skillet with 2 cloves garlic, chopped, until chicken is golden brown. Add 8 oz cremini mushrooms, sliced, and cook, stirring frequently, for 3-5 minutes, until mushrooms soften and release liquid. Add 1 tsp dried thyme and cook, stirring frequently, for 1 min., until thyme is fragrant and chicken is cooked through. Reduce heat to low & stir in milk mixture and noodles. Add additional salt & pepper to taste. Cook for 1 min. until heated through. Spoon onto serving plates and top with 2 cups cherry tomatoes and ½ cup chopped fresh parsley, dividing evenly.
This dish is great for next-day left-overs & lunch options. It’s thick, rich & truly satisfying!
(Recipe Credits: Clean Eating)