Italian
High-protein chicken pasta
Creamy without cream: the sauce is yogurt and stock.
- 30minutes
- 3servings
- 568kcal each
- 47gprotein
Ingredients
The amounts here and inside every step follow this number.
- Pasta 250 g
- Chicken breast 400 g
- Greek yogurt 150 g
- Bell pepper 1
- Garlic 3 cloves
- Olive oil 1 tbsp
- Black pepper 1 tsp
- Oregano 1 tsp
From the cupboard
- Salt: 1 tablespoon in the pasta water
- Water: about 2 litres
- Yogurt splits if it boils — always add it off the heat
What you will need
Large pot (pasta), Colander, Wide frying pan, Mug (to save pasta water)
Method
-
1
Boil the pasta 11 min
Salt the water well and cook the pasta for the time on the packet, stirring at the start.
In this step
- Pasta250 g
Ready when: Soft with a slight bite in the middle.
-
2
Save some water 1 min
Before draining, scoop out a mug of the starchy cooking water.
Ready when: One mug of cloudy water set aside.
-
3
Cook the chicken 12 min
Slice the chicken, season it and cook in the oil with the sliced pepper and garlic.
In this step
- Chicken breast400 g
- Bell pepper1
- Garlic3 cloves
- Olive oil1 tbsp
Ready when: Golden outside, no pink inside.
-
4
Make the sauce off the heat 3 min
Turn the heat off. Stir the yogurt with a few spoons of the hot pasta water, then pour it into the pan and mix.
In this step
- Greek yogurt150 g
Ready when: Smooth, creamy sauce with no lumps or splitting.
-
5
Toss and serve 4 min
Add the pasta, oregano and black pepper and toss, loosening with pasta water if needed.
In this step
- Black pepper1 tsp
- Oregano1 tsp
Ready when: Sauce clings to every piece.
Cook High-protein chicken pasta from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
