My late husband created this dish, and it was one of our family favorites. He taught me to cook it, and now it's one that my boys request all the time! I tweaked it to make it 'skinny.' It's great with shrimp or veggies also!



Original recipe yields 8 servings
The ingredient list now reflects the servings specified


  • 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.

Cook's Notes:

You can substitute whole wheat flour and whole wheat pasta instead of conventional, if you prefer.

Add shrimp, or completely substitute scallops and shrimp for chicken. Add cooked broccoli, sauteed mushrooms, or other veggies as desired.

Serve with additional Parmesan cheese.

Nutrition Facts

353 calories; 11.4 g total fat; 22 mg cholesterol; 109 mg sodium. 47 g carbohydrates; 16.2 g protein; Full Nutrition