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To make a speedy preparation, I like to prep the chicken, veggies and yogurt in the morning.
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In veggie container or bag combine:
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tomatoes cut in half any variety of veggies in cut into bite-sized pieces onion 1 tablespoon of basil leaves 1 clove garlic some of the lemon zest salt & pepper a blob of olive oil
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In the chicken container or bag combine:
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pounded chicken thighs 1 tablespoon of basil 1 clove garlic some lemon zest salt & pepper a blob of olive oil
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Add yogurt to a paper towel-lined bowl to drain off water to make it thicker & yummy.
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Leave all this to sit in the fridge all day or for 10 minutes, whatever you have to spare.
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Heat the grill pan hot.
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Grill chicken, then remove when done.
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Slice or dice up each thigh, one for each portion.
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Heat pasta water.
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Wait until nearly done before adding the pasta.
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For the sauce, put veggies into a deep sauce pan.
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When it starts to brown, add chicken broth.
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Add the pasta at the last minute.
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Cook pasta according to directions and then add 1/4 cup of the pasta water to the sauce with the veggies.
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Assemble in a yummy pile on the plates:
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pasta chicken veggies dollop of thickened yogurt dollop of chevre basil & parmesan to top
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Yum-a-licious.
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Now you have the cheaper chicken speaking French at your table.
