Italian
High-protein chicken pasta
Creamy without cream: the sauce is yogurt and stock.
- 30minutes
- 2servings
- 568kcal each
- 47gprotein
Ingredients
The amounts here and inside every step follow this number.
- Pasta 167 g
- Chicken breast 267 g
- Greek yogurt 100 g
- Bell pepper ⅔
- Garlic 2 cloves
- Olive oil ⅔ tbsp
- Black pepper ⅔ tsp
- Oregano ⅔ tsp
From the cupboard
- Salt: 2 teaspoons 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
- Pasta167 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 breast267 g
- Bell pepper⅔
- Garlic2 cloves
- Olive oil⅔ 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 yogurt100 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 pepper⅔ tsp
- Oregano⅔ tsp
Ready when: Sauce clings to every piece.
Cook High-protein chicken pasta from what you already have.
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