Chicken and Minted Herb Pasta with Yogurt Sauce
Time & Servings
30 minutes ready time =
10 minutes preparation +
20 minutes cooking
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces0Kirkland Chicken Breast, Ham & Roast Beef Sliced (3PK) 900G$16.94 • Ea
1 Tbsp. Becel® Buttery Taste margarine*, divided0Becel Margarine Original (2PK) 2.44KG$13.12 • Ea
1 cup thinly sliced carrots0Sweet Baby Carrots ~ 1.5LB$6.20 • Ea
1 package Knorr® Sidekicks® Butter & Herb Pasta Side Dish
1 cup fresh or frozen peas0Family Tradition Organic Peas Frozen 2.5KG$11.29 • Ea
1/4 cup chopped green onions
3 Tbsp. chopped fresh mint, divided0Excel Winterfresh Gum (12PK) 1EA$10.84 • Ea
1/2 cup nonfat plain Greek yogurt0Danone Oikos Greek Yogurt 3% Variety Pack (24PK) 2.4KG$18.07 • Ea
- Season chicken, if desired, with salt and pepper. Heat 1/2 tablespoon (7 mL) margarine* in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 4 minutes; remove and set aside.
- Heat remaining 1/2 tablespoon (7 mL) margarine in same skillet over medium-high heat and cook carrots, stirring occasionally, 2 minutes. Stir in Knorr® Sidekicks® Butter & Herb Pasta Side Dish and prepare according to package directions, stirring in peas during last 4 minutes of cook time.
- Stir in chicken, green onions and 1 tablespoon (15 mL) mint. Combine remaining 2 tablespoons (30 mL) mint with yogurt in small bowl. Serve over chicken and pasta.
- *Becel Gold in Quebec
Tip: Replace fresh peas and carrots with 2 cups frozen peas and carrots and stir in during last 4 minutes of cook time.
See nutrition information for sodium content.