Clean Adaptation of PW's Penne A La Betsy...EASY, TASTY, HEALTHY

***FREEZER FRIENDLY*** (freeze after making, simply thaw and reheat)

Ingredients:

1 lb Brown Rice pasta or quinoa pasta (or USE SPAGHETTI SQUASH)
1 lb large shrimp (uncooked) OR you can use grilled chicken OR TOFU!
2 tbsp of real butter (or less if you want...just sub in more olive oil)
2 tbsp of olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced or finely chopped
1/2 cup dry white wine OR chicken broth (but wine tastes better and for those of you wiggin' out right now take a deep breath, you'll cook all the alcohol out but it leaves a delicious flavor behind!)
1 (14.5 oz) can tomato sauce
3/4 cup of Fage Greek Yogurt
Milk for thinning
1/4 cup flat leaf parsely
6 basil leaves, cut in chiffonade (see Tips)
sea salt and freshly ground black pepper to taste

1. Cook your pasta until al dente (firm yet tender if that makes sense???)
2. IF USING SHRIMP: peel and devein the shrimp and rince them under cold running water..
{IF USING CHICKEN: grill and set aside}
3. in a small skillet over med-high heat, melt 1 tbsp of butter and 1 tbsp of oil.
4. Add shrimp and cook until it is opaque, about 2 minutes.  Remove to plate and allow to cool.
5. In the same skillet, melt remaining 1 tbsp of butter and 1 tbsp oil. Add the chopped onion and garlic and cook until onion is translucent, about 3 minutes.
6. Pour in wine or broth. Stir and allow to evaporate a bit, about 1 minute or so.
7. Pour in tomato sauce.  Stir and reduce the heat to low.
8. In a medium bowl, dump in the Fage.  Scoop out about a cup or so of the sauce and gradually add it to the Fage, whisking as you add.  This will keep the Fage from curdling.   (DO THE SAME PROCESS IF YOU ADD MILK LATER TO THIN THE SAUCE)  Pour in w/ the sauce and stir to combine.  Let simmer for 20 minutes.
9. Add the basil and parsley.  FYI...FRESH BASIL IS A MUST.  Parsley can be fresh or dried.  Taste and add salt/pepper to your liking.
10. Toss in the shrimp or chicken...cut up into bite sized pieces.
11. You can add the pasta or pour sauce over pasta/Squash.  Whatever.
12. Top w/ some fresh parm cheese.

TIPS:
1. Chiffonade: stack up the basil leaves then roll them tight and slice across.  The result is long strips.
2. Fage is strained Greek Yogurt.  You can find it almost anywhere, but cheapest at Costco.
3. Don't be intimidated by spaghetti squash!  It's super easy to make and tastes FANTASTIC!
4. Never used tofu before?  No worries!  You'll find it near the produce section.  You will drain it and just toss it in with your sauce.  It has very little flavor as it takes on the flavor of whatever you toss it with.