1 (13.25-ounce) or ¾ (16-ounce) package spiral-shaped whole-wheat pasta like fusilli 1½ pounds boneless, skinless chicken breasts, visible fat removed and cut into 1-inch pieces ¾ teaspoon salt-free dried Italian spice blend or dried thyme 1 (15 ¼-ounce) can no salt added or low sodium whole kernel corn drained and rinsed or 1 (16-ounce) bag frozen corn, thawed 1 (16-ounce) bag frozen cut broccoli, thawed 1 8 oz. tub of fat-free cream cheese 1 cup plain nonfat yogurt
Preheat oven to 350° F. Cook pasta according to package instructions, omitting salt and oil or other fat.
In a large pan over high heat, add chicken and cook until done, about 5 minutes. Lower the heat to low, and add spice blend, corn, broccoli, cream cheese, and yogurt. Mix until combined and cream cheese has melted.
Add pasta, stirring to combine. (Do this in a bowl if pasta can’t fit into the large pan).
Transfer to a 13x9-inch baking dish. Cover with foil, and cook in oven until fully warmed, about 15 minutes.
Keep it Healthy: Frozen fruits and vegetables are quick-freezed at their ripest, making them just as healthy yet cheaper option than fresh.
Tips: Set the cream cheese out at the beginning of the recipe so it’s warm and mixes easily into the dish.