Creamy Curry Pasta Primavera

By eapeterson

Weight Watchers - 6 pts / svg.

Ingredients

• 8 oz. uncooked whole wheat spaghetti
• 1 serving cooking spray
• 1 lb chicken (opt)
• 1 med onion, chopped
• 1 pound frozen mixed vegetables, thawed (or fresh broccoli, etc)
• 1 Tbsp curry powder
• 1/2 cup fat-free chicken broth, reduced-sodium (makes it watery - try without)
• 2/3 cup plain fat-free yogurt
• 1/4 cup cilantro, fresh, chopped
• 2 medium scallions, thinly sliced

Preparation

Step 1

Cook spaghetti according to package instructions (but without oil). Drain and refresh with cool water; set aside.

Meanwhile, coat a large nonstick skillet with cooking spray and set over medium heat. Cook chicken til about 3/4 cooked through. Add onion and vegetables; saute until softened, about 3 minutes. Add curry powder; cook 20 seconds more. (Note: you can use any frozen vegetables in this dish)

Pour in broth and bring to a simmer, scraping up any browned bits on bottom of skillet with a wooden spoon; cook 1 minute. Stir in yogurt; bring mixture to lowest possible simmer. Stir in spaghetti, cilantro and scallions; serve at once. Yields about 1 heaping cup per serving.