Chicken Antonine Carême with Pasta

Chicken Antonine Carême with Pasta

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup plain fat-free yogurt

  • 1

    (16-ounce) can one-third-less sodium chicken broth

  • ½

    teaspoon grated lemon rind

  • 6

    black peppercorns

  • 2

    whole cloves

  • 1

    bay leaf

  • 4

    (4-ounce) skinned, boned chicken breast halves

  • ¼

    teaspoon salt

  • ¼

    teaspoon pepper divided

  • 1

    teaspoon olive oil

  • 2

    cups (¼-inch-thick) diagonally sliced celery

  • 1

    tablespoon cornstarch

  • 2

    tablespoons water

  • 2

    tablespoons fresh lemon juice

  • 4

    cups hot cooked angel hair (about 8 ounces uncooked pasta)

  • ¼

    cup (1 ounce) grated fresh Parmesan cheese divided

  • ¼

    cup chopped fresh parsley divided

Directions

Place a colander in a medium bowl. Line colander with 4 layers of cheesecloth, extending cheesecloth over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate. Combine broth, rind, peppercorns, cloves, and bay leaf in a saucepan; bring to a boil. Reduce heat; simmer 10 minutes or until reduced to 1 cup. Strain mixture through a sieve over a bowl; discard solids. Set aside. Sprinkle chicken with salt and 1/8 teaspoon pepper. Heat oil in a large nonstick skillet over medium-high heat. Place chicken in skillet; sauté 3 minutes or until lightly browned. Add celery; turn chicken breasts over, nestling them into celery. Cover, reduce heat, and cook 5 minutes. Remove chicken and celery from skillet. Cut the chicken into 1-inch pieces. Set chicken and celery aside; keep warm. Add broth to skillet, scraping pan to loosen browned bits. Combine cornstarch and water. Stir cornstarch mixture into broth; cook 30 seconds. Gradually add broth mixture to yogurt cheese, stirring constantly with a whisk. Stir in juice. Place hot pasta in a large bowl. Pour yogurt sauce over pasta. Add chicken and celery; toss gently to coat. Stir in 3 tablespoons Parmesan, 3 tablespoons parsley, and 1/8 teaspoon pepper. Divide pasta mixture evenly among 4 plates. Sprinkle with 1 tablespoon Parmesan and 1 tablespoon parsley. Serving Size: 1 3/4 cups


Nutrition

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