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Categories:
extra-virgin olive oil red bell pepper green bell pepper yellow onion skinless garlic salt penne pasta garlic flour nonfat plain Parmesan cheese blue cheese chicken broth
Viewed: 41 - Published at: 9 years agoIngredients
- 1/4 cup extra-virgin olive oil , divided
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 small yellow onion, chopped
- 2 skinless, boneless chicken breast halves
- 1/4 teaspoon garlic powder, or to taste
- salt and ground black pepper to taste
- 1 (16 ounce) package penne pasta
- 1 teaspoon minced garlic
- 1/4 cup all purpose flour
- 1/2 cup nonfat plain Greek yogurt
- 2 tablespoons freshly grated Parmesan cheese
- 2 tablespoons crumbled blue cheese
- 1 cup low-sodium chicken broth
Method
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat; add red bell pepper, green bell pepper, and onion. Cook and stir until onion begins to brown, about 5 minutes.
- Season chicken with garlic powder, salt, and pepper; add to skillet. Cook until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet and slice thinly.
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain; return to pot.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Add minced garlic; stir until starting to brown, about 3 minutes. Whisk in flour; stir frequently to dissolve lumps and avoid burning, 2 to 3 minutes. Reduce heat to medium-low; stir yogurt into flour mixture. Add broth slowly until sauce is thinned, about 3 minutes. Add Parmesan cheese and blue cheese; stir until melted.
- Stir peppers and onions into sauce; season with salt and pepper. Pour sauce over pasta; stir to coat. Mix in chicken.
