I’ve recently discovered a way to make use of leftover roast chicken, and there’s not a sandwich in sight! This is my super easy and resourceful creamy chicken pasta recipe – minus the cream.
Since embarking on the health kick with my hubby, followed by fasting for Ramadan, I’ve been craving flavourful, hearty food. But at the same time, the creamy dreamy chicken pasta I wanted threatened to undo all my good work. So instead I opted for a modified recipe using yoghurt and semi-skimmed milk.
It still ticks the flavour box with its generous use of herbs. Plus if you’re not on a strict diet, you could always add some cheese for good measure.
1 cooked chicken breast, cut into small pieces
100ml of natural low fat yoghurt
1/2 pint of semi-skimmed milk
A generous pinch of herbs (I used sage and parsley)
Boil the pasta and drain.
While the pasta is cooking, melt the butter and olive oil in a pan, add the flour, then the milk and simmer until creamy.
Add the yoghurt and mix well. You will find that the yoghurt starts to separate, but keep stirring as it will eventually settle.
Throw in the mushrooms and cooked chicken and stir until the chicken and mushrooms are coated.
Pour in the cooked pasta at coat well. Once stirred through, take off the heat and serve.
I much prefer this kind of sauce with chicken, rather than the tomato base. For me, cream and chicken is the perfect combo. And this recipe provides the happy medium of a thick texture without the calories, or the guilt.