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Serving size 6

Yogurt subs for heavy cream, so it's lowfat and only tastes splurgy.


Vegetable oil cooking spray1 lb boneless, skinless chicken breasts1 zucchini1 yellow squash, sliced lengthwise1 red bell pepper, sliced lengthwise2 large portobello mushroom caps½ lb whole-grain fettuccine4 Tbsp olive oil, divided3 Tbsp cornstarch1 small onion, diced3 cloves garlic, crushed2 cup fat-free half-and-half1 cup low-sodium chicken broth1 cup grated Parmesan, divided½ cup plain nonfat Greek yogurt1 jar (6 oz) artichoke hearts, drained and quartered2 Tbsp fresh parsley


  1. On a grill pan coated with cooking spray, grill chicken breasts, turning once, until cooked through, 12 minutes; chop and set aside.
  2. Recoat pan with spray and grill zucchini, squash, pepper and portobellos, turning once, 6 minutes; chop vegetables into 1/4-inch pieces.
  3. Cook pasta as directed; drain, return to pot and stir in 2 tbsp olive oil. In a bowl, dissolve cornstarch in 1 tbsp cold water. In a large skillet over medium heat, cook remaining 2 tbsp olive oil, onion and garlic until onion is soft, 3 to 5 minutes. Add half-and-half and broth; boil, then simmer 5 minutes. Mix in 3/4 cup Parmesan and yogurt; simmer 3 to 5 minutes more. Remove skillet from heat; slowly add cornstarch mixture until sauce is thick enough to coat the back of a spoon.
  4. On a platter, combine pasta, sauce, chicken, vegetables, artichokes, remaining 1/4 cup Parmesan, parsley, and salt and pepper.

Nutrition Facts

Provided by: SELF

Per Single Serving / Serves 6 Total

  • Calories 506
  • Total Fat 20g
  • Saturated Fat 7g
  • Total Carbohydrates 48g
  • Fiber 7g
  • Protein 35g

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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