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Chicken and Minted Herb Pasta with Yogurt Sauce

Chicken and Minted Herb Pasta with Yogurt Sauce

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WHAT YOU'LL NEED

  • 1 lb. (450 g) boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 Tbsp. (15 mL) Becel® Buttery Taste margarine*, divided
  • 1 cup (250 mL) thinly sliced carrots
  • 1 package Knorr® Sidekicks® Butter & Herb Pasta Side Dish
  • 1 cup (250 mL) fresh or frozen peas
  • 1/4 cup (60 mL) chopped green onions
  • 3 Tbsp. (45 mL) chopped fresh mint, divided
  • 1/2 cup (125 mL) nonfat plain Greek yogurt

NUTRITIONAL INFORMATION

 

Amount per serving

Calories380
Calories from Fat80
Total Fat9 g
Saturated Fat2 g
Trans Fat0 g
Cholesterol65 mg
Sodium610 mg
Total Carbs41 g
Dietary Fiber4 g
Sugars5 g
Protein35 g
Vitamin A120 %
Vitamin C20 %
Calcium8 %
Iron15 %

Let's Get Cooking

  • 1 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.
  • 2 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.
  • 3 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.