No-Cream No-Cry Penne alla Vodka
8 ounces whole wheat penne
2 cups low-fat marinara (Rocco includes a recipe for one in the book on pg 206)
Pinch of crushed red pepper
7 ounces 2% Greek yogurt
1 cup chopped fresh basil
Salt and freshly ground black pepper
6 Tbsp. grated Parmigiano Reggiano cheese
3 chicken Breasts
I added grilled chicken to the mix! Grill the chicken and chop the basil!
Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions, about 9 minutes; drain.
While the pasta is cooking, bring the marinara sauce and crushed red pepper to a simmer in a large nonstick sauté pan over medium heat. Cook the sauce, stirring it occasionally with a heat- resistant rubber spatula, until it is slightly thickened, about 5 minutes.
Remove the sauté pan from the heat.
Stir about 1/2 cup of the marinara sauce into the yogurt until smooth (this tempers it and prevents the yogurt from curdling).
Then whisk the yogurt mixture back into the marinara sauce.
In a large serving bowl, toss the sauce with the drained penne and the chicken and basil.
Season with salt and pepper to taste. Sprinkle the cheese on top, and serve!
It is as Simple As 1-2-3!