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Chicken and Minted Herb Pasta with Yogurt Sauce

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  • 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 Fat9g
Saturated Fat2g
Trans Fat0g
Cholesterol65mg
Sodium610mg
Total Carbs41g
Dietary Fiber4g
Sugars5g
Protein35g
Calcium8%
Iron15%
Vitamin C20%
Vitamin A120%

  • 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.