SELF | February 2014
photo by Con Poulos
yield
Makes 6 servings
Yogurt subs for heavy cream, so it's lowfat and only tastes splurgy.
Ingredients
Preparation
On a grill pan coated with cooking spray, grill chicken breasts, turning once, until cooked through, 12 minutes; chop and set aside. Recoat pan with spray and grill zucchini, squash, pepper and portobellos, turning once, 6 minutes; chop vegetables into 1/4-inch pieces. Cook pasta as directed; drain, return to pot and stir in 2 tablespoons olive oil. In a bowl, dissolve cornstarch in 1 tablespoons cold water. In a large skillet over medium heat, cook remaining 2 tablespoons olive oil, onion and garlic until onion is soft, 3 to 5 minutes. Add half-and-half and broth; boil, then simmer 5 minutes. Mix in 3/4 cup Parmesan and yogurt; simmer 3 to 5 minutes more. Remove skillet from heat; slowly add cornstarch mixture until sauce is thick enough to coat the back of a spoon. On a platter, combine pasta, sauce, chicken, vegetables, artichokes, remaining 1/4 cup Parmesan, parsley, and salt and pepper.
Per serving: 506 calories, 20 g fat (7 g saturated), 48 g carbohydrate, 7 g fiber, 35 g protein
Nutritional analysis provided by Self
my notes
via Epicurious.com: New Recipes http://ift.tt/N8mxYV
Put the internet to work for you.
No comments:
Post a Comment