Last night the hubs was craving pasta and I was craving something healthy so we had Farfalle with Chicken and Pink Sauce. I have always been a huge fan of pink sauces. They are the perfect combo of tomato and cream. I just love it, but don’t love the calories that all the cream adds. So instead I substituted Greek yogurt for the cream and used whole wheat pasta. It was so delicious and Andrew had no idea there was yogurt. I sometimes try to trick Andrew into healthier foods just to see if he notices. Most of the time he does, but this time I fooled him!
8 oz whole wheat Farfalle pasta
2 chicken breasts
1 lb asparagus
1/4 cup sun dried tomatoes packed in oil, julienned
2 cups jarred tomato basil sauce
1cup plain Greek yogurt (I used nonfat)
Parmesan cheese, shredded
In a large pot, bring water to a boil. Meanwhile, pound chicken with a rolling pin till it’s an even thickness. Season with salt and pepper and sauté chicken in olive oil until cooked through and set aside. Once slightly cooled slice the chicken.
Add pasta to the boiling water. Slice uncooked asparagus on a bias. When pasta has 5 minutes left add asparagus to the pot with boiling water and pasta.
In a small saucepan add tomato basil sauce and Greek yogurt. Whisk together over low heat until warmed through.
Drain and put back in the large saucepan. Add sauce, sliced chicken, and sun dried tomatoes to the asparagus and pasta. Season with salt and pepper. Return to heat until hot. Sprinkle with lots of Parmesan cheese and enjoy!