This recipe has layer upon layer of flavor, getting a rich flavor from the chicken broth and a creamy tang from the Greek yogurt. My absolute favorite part of this recipe (aside from eating it hot out of the pot) is when it's leftover. It turns into a sort of tetrazini-like dish. To get this dish to do double-duty, place leftovers in a casserole dish or ramekin and refrigerate. Top with cheese and breadcrumbs, and bake until re-heated! If you're lucky, your family won't notice that you've re-purposed a meal two nights in a row.
Ingredients1 12 oz package of spaghetti
1 lb boneless, skinless chicken breasts cut into 1" cubes
10 oz frozen peas
8 oz sliced mushrooms
32 oz fat-free, low sodium chicken broth
1 tbsp minced garlic
Fresh thyme, or 1 tbsp dried thyme (I used lemon thyme from my garden)
1 tbsp lemon juice
1 cup low-fat Greek yogurt
Grated parmesan cheese
Salt and pepper, to taste
Directions
Break spaghetti noodles in half and place them in the pot with the chicken cubes, peas, and mushrooms. Cover with chicken broth, add lemon juice and thyme. Cook uncovered over medium-high heat until the broth begins to boil. Stir frequently and boil for 10 minutes, or until the pasta is cooked and some of the broth has evaporated. When approximately half of the broth has cooked off, remove the pot from the heat and stir in the Greek yogurt. Sprinkle with parmesan cheese and serve immediately.
Note: If you like your peas well-cooked, add them at the beginning of cooking. If you like your peas less cooked (as I do), add them after 7-10 minutes. We love garlic, so you may notice that in the picture above I threw two heaping tablespoons in the pot. If you don't share the same love for it as we do, then try 1 tablespoon (as written in the recipe) or even less. It won't change the taste too dramatically!
Enjoy!
- Maggie White
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