CREAMY GREEK PASTA with chicken

We’re all about using up things that we have stored in our pantry. If you have an open box of pasta on your shelf, go ahead and use that instead.

Makes 4 servings (8 cups) Total time: 45 minutes

COOK:

8 oz. whole-grain penne

TOSS:

1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces

1 tsp. dried oregano

1/2 tsp. each kosher salt and

black pepper

2 Tbsp. olive oil, divided

3/4 cup diced red onion

1 Tbsp. minced fresh garlic

STIR IN:

1/2 cup each low-sodium

chicken broth and 2% milk 2 oz. neufchatel

1 tsp. minced lemon zest

OFF HEAT, STIR IN:

3/4 cup halved grape tomatoes

1/2 cup diced English

cucumber

1/2 cup chopped fresh parsley

1/3 cup pitted and halved Kalamata olives

Crumbled feta

Cook penne in a pot of boiling salted water according to package directions; drain.

Toss chicken with oregano, salt, and pepper. Heat 1 Tbsp. oil in a sauté pan over medium-high. Add chicken and sauté until cooked through, 5 minutes; transfer to a plate. Add remaining 1 Tbsp. oil to pan; stir in onion and sauté over medium heat until soft, 2–3 minutes. Add garlic and cook until fragrant, 1 minute.

Stir in broth, milk, and neufchatel; heat until neufchatel is melted and sauce is warmed through,

3–4 minutes. Stir in zest, chicken, and penne, and simmer until heated through; season with salt and pepper

Off heat, stir in tomatoes, cucumber, parsley, and olives.

Top servings with feta.

Per serving: 536 cal; 22g total fat (5g sat); 105mg chol; 716mg sodium; 50g carb (6g fiber, 7g sugars); 40g protein