Creamy Turmeric Chicken Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
18.3 oz chicken breast, skinless, boneless, all visible fat removed3 cups (uncooked) whole wheat penne pasta (Heartland brand)1.5 cups fat free plain yogurt (Great Value brand)1 cup chopped raw onion (vidalia or purple)2 cups frozen peas and carrots 1 tbsp lemon juice1 tsp Splenda (or other sugar free sweetener)0.5 tsp ground turmeric0.25 tsp black pepper0.5 cup waternon-stick, no calorie cooking spray.a non-stick frying pan or wok and a pan to cook pasta
1. Cut a little over a pound of boneless, skinless, fat trimmed chicken breast into bite size pieces.
2. Begin cooking 3 cups whole wheat penne pasta as per manufacturer's directions. When pasta is nearly finished cooking, add 2 cups frozen peas and carrots. Continue cooking until pasta is done and vegetables are tender.
3. Spray a non-stick pan with non-stick cooking spray and saute chicken. When chicken is about half done cooking, add 1 cup chopped raw onion, 1 tbsp lemon juice, 0.5 cup water, and 0.25 tsp black pepper. Continue cooking until chicken is done (no longer pink in the middle) and most of the water has evaporated.
4. Add 1.5 cups fat free plain yogurt, 0.5 tsp ground turmeric, 1 tsp Splenda (or other no calorie sweetener if preferred) to chicken mixture. Stir thoroughly and simmer over low heat until pasta is done.
5. Drain vegetable and pasta mixture and return to pasta pan. Pour chicken mixture over pasta and stir gently.
6. Serve warm. Makes 4 servings, 2 cups each.
Number of Servings: 4
Recipe submitted by SparkPeople user CHANNELED.
2. Begin cooking 3 cups whole wheat penne pasta as per manufacturer's directions. When pasta is nearly finished cooking, add 2 cups frozen peas and carrots. Continue cooking until pasta is done and vegetables are tender.
3. Spray a non-stick pan with non-stick cooking spray and saute chicken. When chicken is about half done cooking, add 1 cup chopped raw onion, 1 tbsp lemon juice, 0.5 cup water, and 0.25 tsp black pepper. Continue cooking until chicken is done (no longer pink in the middle) and most of the water has evaporated.
4. Add 1.5 cups fat free plain yogurt, 0.5 tsp ground turmeric, 1 tsp Splenda (or other no calorie sweetener if preferred) to chicken mixture. Stir thoroughly and simmer over low heat until pasta is done.
5. Drain vegetable and pasta mixture and return to pasta pan. Pour chicken mixture over pasta and stir gently.
6. Serve warm. Makes 4 servings, 2 cups each.
Number of Servings: 4
Recipe submitted by SparkPeople user CHANNELED.
Nutritional Info Amount Per Serving
- Calories: 457.1
- Total Fat: 3.5 g
- Cholesterol: 77.2 mg
- Sodium: 221.4 mg
- Total Carbs: 60.5 g
- Dietary Fiber: 8.2 g
- Protein: 44.0 g
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