Ingredients
- 1/2 lb rigatoni pasta
- 1 Tbsp Olive Oil
- 6 oz Cremini Mushrooms, sliced, about 2 cups
- 1 small onion, diced
- 2 carrots, peeled and thinly sliced
- 2 cloves garlic, minced
- 1/2 tsp sea salt & 1/4 tsp freshly ground black pepper, to taste
- 2 cups chicken broth
- 6 oz 2% greek yogurt
- 3 Tbsp finely chopped parsley
- 1/3 cup parmesan cheese, grated
- 1 Tbsp fresh thyme, chopped (about 3 sprigs)
- 1/2 tsp lemon zest
- 1 Tbsp lemon juice
- 1 tsp crushed red pepper flakes
- 5 oz chicken breast, cooked and chopped
- 1 cup frozen peas, thawed
- 1/4 cup sliced, roasted almonds
Preparation
Step 1
1. Preheat oven to 400. Spray a 2 quart casserole or baking dish with nonstick spray and set aside.
2. Cook pasta according to package making sure you season the water. Drain and set aside.
3. Heat oil in a large skillet over medium high heat. Add mushrooms, onion, garlic and carrot and cook for 1 minute. Add sea salt and black pepper and cook until the mushrooms are browned and carrot has softened, about 4 minutes. Add broth and bring to a oil. Reduce heat and simmer for 5 minutes. Transfer 3/4’s of the broth and 1/2 of the veggie mixture to a blender and puree until smooth. Add Greek yogurt, parsley, thyme, 1/2 the parmesan, lemon zest, crushed red pepper flakes and lemon juice. Pulse until mixed. Return the puree mixture to the skillet and toss with pasta, peas and chicken.
4. Transfer mixture to prepared casserole dish and top with remaining parmesan and almonds. Bake until sauce is bubbling and top is golden brown, about 20 to 25 minutes.