Yogurt Penne-Pasta Chicken – a delicious recipe with Chicken Breasts, Greek Yogurt, Parmesan, Frozen Vegetables, Salt, Black Pepper. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Cut the chicken breasts into square pieces. Pour 700ml water in a pot and add the chicken breasts. Place the pot over a high heat until it starts to boil. Then reduce the heat over medium-high and leave to simmer for at least 15 minutes. Put a pinch of salt when it starts to boil.
2
After 15 minutes, place the pasta in with the chicken and leave together to cook for another 8-10 minutes. If needed, add some more warm water in the pot.
3
After the 8-10 minutes have passed, drain the pasta, chicken and vegetables in a colander. Then in a large bowl place the pasta with the chicken and veggies and add the olive oil giving it a good mix.
4
Finally add the parmesan and stir in well until it melts. Place the yogurt, black pepper and salt and blend all together until the yogurt blends with all the ingredients.
5
Sprinkle the parsley on top and serve.
464
kcal
Calories
23
g
Fat
6
g
Carbs
58
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 pounds Wholewheat Penne, 1 pound Chicken Breasts, 300 grams Greek Yogurt, 150 grams Parmesan, and more.
Yes, Yogurt Penne-Pasta Chicken falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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