Chicken Antonine Carême with Pasta

By Lv2Cook

Ingredients

• 1 cup plain fat-free yogurt
• 1 (16-ounce) can one-third-less sodium chicken broth
• 1/2 teaspoon grated lemon rind
• 6 black peppercorns
• 2 whole cloves
• 1 bay leaf
• 4 (4-ounce) skinned, boned chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon pepper divided
• 1 teaspoon olive oil
• 2 cups (1/4-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)
• 1/4 cup (1 ounce) grated fresh Parmesan cheese divided
• 1/4 cup chopped fresh parsley divided

Details

Servings 1

Preparation

Step 1

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