This is a variation of Feta Chicken Pasta with plain yogurt instead of cream, different cheese and different vegetables. Somehow the combination is just magical and this entree will disappear quickly. Remember to use whole wheat noodles, or mix 50/50 with regular if making a transition to whole grain carbohydrates. *See bottom for cooked chicken ideas.
Ingredients:
2 cup(s) penne pasta
6 carrots -- scrubbed and cut bite sized
2 stalks broccoli -- small florets, peel and chop stems
1 bunch kale -- ribbed and chopped 1" pieces
1/3 cup(s) sour cream -- or plain whole yogurt
1/3 cup(s) parmesan cheese -- shredded; or feta
2 tbsp lemon juice
2 tsp oregano -- or thyme
3 cup(s) cooked chicken -- cubed 1/2" chunks
Directions
Prep Work: Cut broccoli florets and peel and chop stems. Scrub and chop carrots; store with broccoli stems. Rib and cut kale. Cook and cut chicken. Blend sour cream, cheese, lemon juice and oregano together.
1. Heat water in soup pot and cook pasta according to package directions.
2. Heat 2 Tbsp. olive oil in skillet on medium-low heat and add carrots when hot. After 4 min. add broccoli stems. After 3 min. add broccoli crowns and kale; mix all. Add a few Tbsp. water to skillet, reduce heat slightly and cover with lid. Cook until carrots are tender.
3. In a blender combine sour cream, cheese, lemon juice and oregano.
4. Rinse pasta and return to cooking pot. Toss with vegetables, sauce and cubed chicken. Salt and pepper to taste.
5. Add a few tsp. of lemon juice, another tsp. of oregano or additional parmesan cheese for flavor.
Cooked Chicken: Bake Home Made Lunch Meat or a rotisserie chicken. Or cook chicken on the bone: Grease a baking sheet or pan with olive oil. Rub olive oil on chicken and roast on greased baking sheet at 450 degrees until chicken is no longer pink and the skin is crisp; 30-40 minutes.
OTL 2011
