Ingredients
- whole wheat pasta (raw) 60 g
- chicken breast 120 g
- Greek yogurt 60 g
- parmesan 15 g
- garlic 1 clove
- olive oil 5 g
- salt, pepper, parsley.
Instructions
- Boil the pasta according to package instructions. Reserve a cup of cooking water before draining.
- Season and bake the chicken breast at 200°C for 15-18 minutes until fully cooked through. Let it rest, then slice.
- In a pan, heat the olive oil with crushed garlic for 30 seconds. Add the Greek yogurt and grated parmesan, stirring well.
- Add the drained pasta and a splash of cooking water to create a creamy sauce.
- Serve the pasta topped with chicken slices and fresh parsley.
This healthier Alfredo version replaces heavy cream with Greek yogurt, dramatically reducing saturated fat while adding protein and probiotics. Parmesan provides authentic umami flavor with significantly less quantity than in traditional recipes.
Whole wheat pasta has a lower glycemic index and more fiber than white pasta, providing more sustained energy. The chicken adds high biological value protein for muscle maintenance. It's comfort food reimagined for health-conscious eating.
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