🥄Ingredients:
🔸4 ounces whole-grain pasta
🔸1 chicken breast, cooked and shredded
🔸2 slices turkey bacon, chopped
🔸1 cup corn kernels (fresh or frozen)
🔸1 cup cherry tomatoes, halved
🔸1/2 cup peas (fresh or frozen)
🔸1/2 cup Greek yogurt
🔸1/2 cup chicken broth
🔸1/4 cup grated Parmesan cheese
🔸1 teaspoon dried Italian herbs (basil, oregano, thyme)
🔸Salt and pepper to taste
🔸Fresh thyme garnish (optional)
🥄Instructions:
Cook the whole-grain pasta according to package instructions. Drain and set aside.
In a large skillet, cook the chopped turkey bacon until crispy.
Add shredded chicken to the skillet and sauté until heated through.
Add corn, cherry tomatoes, and peas to the skillet. Cook for a few minutes until the vegetables are slightly tender.
In a bowl, whisk together Greek yogurt, chicken broth, Parmesan cheese, minced garlic, and dried Italian herbs.
Pour the creamy sauce over the chicken and vegetable mixture. Stir well to combine.
Season with salt and pepper to taste.
Add the cooked pasta to the skillet and toss everything together until the pasta is well coated with the creamy sauce.
