Pasta con salsa di Wurstel

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories

Cook pasta according to package instructions until al dente; drain and set aside.

Heat olive oil in a large skillet over medium heat; add diced chicken breast and cook until browned, about 5-7 minutes.

Add minced garlic to the skillet; sauté until fragrant, about 1 minute.

Stir in sun-dried tomatoes and spinach; cook until spinach wilts, about 2-3 minutes.

Pour in chicken broth and heavy cream; bring to a simmer.

Add Italian seasoning, red pepper flakes, salt, and black pepper; stir to combine.

Mix in cooked pasta and half of the mozzarella cheese; stir until well combined.

Transfer mixture to a baking dish; top with remaining mozzarella and parmesan cheese.

Bake in a preheated oven at 375°F until cheese is bubbly and golden, about 20-25 minutes.

Remove from oven; let cool for a few minutes before serving.

Cooking Techniques

Spice Level:

Allergens