Garlic Parmesan Chicken
A creamy one-dish chicken dinner that's low in points.
Servings: 4
Ingredients
- 2 cups fusili pasta 200g
- 4 cups broccoli florets 340g
- 2 cups skimmed milk 480ml
- 1 cup plain low-fat Greek yogurt 245g
- ½ cup grated Parmesan cheese 50g, plus more for serving
- 4 cloves garlic minced (12g)
- 2 tablespoons cornstarch 16g
- 1 teaspoon olive oil 5ml
- 2 cups cooked shredded chicken breast 280g
- 2 cups chicken broth 480ml
- 1 teaspoon salt 6g
- ½ teaspoon black pepper 2g
Instructions
- Preheat oven to 375°F (190°C). In a bowl, season shredded chicken with half the minced garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.
- In a measuring cup, whisk cornstarch with ½ cup of the chicken broth until smooth. Add remaining broth and stir until well combined.
- Grease a 9x13 inch (23x33 cm) baking dish with olive oil. Layer uncooked pasta evenly across the bottom of the dish.
- Arrange seasoned chicken over the pasta layer, then distribute broccoli florets evenly on top.
- Pour the cornstarch-broth mixture and skimmed milk over the layers. Add remaining garlic, salt, and pepper. Gently press down with a spatula to ensure pasta is submerged.
- Cover tightly with aluminum foil and bake for 25 minutes.
- Remove foil, sprinkle with ¼ cup Parmesan cheese, and bake uncovered for an additional 5 minutes until cheese melts.
- Remove from oven and let rest for 5 minutes. Stir in Greek yogurt and remaining Parmesan cheese until well combined.
Notes
9 WW Points per serving.
Nutrition
Serving: 539g | Calories: 389kcal | Carbohydrates: 49g | Protein: 35g | Fat: 7.4g | Saturated Fat: 3.1g | Cholesterol: 63mg | Sodium: 1701mg | Potassium: 673mg | Fiber: 6g | Sugar: 10g | Calcium: 409mg | Iron: 2mg