Chicken and Zucchini Pasta Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I made this and put it over whole wheat and sweet potato gnocchi. It is satisfying, not too heavy on the curry (even my curry-hating husband liked it), and delicious. Ingredients:
1 lb chicken breast |
1/3 cup half-and-half |
1/2 cup shredded cheddar cheese |
1 (10 ounce) can cream of mushroom soup |
3/4 cup skim milk |
1/2 cup nonfat plain yogurt |
1 cup zucchini |
1/2 small red bell pepper |
1/3 cup basil leaves |
2 teaspoons curry |
pepper |
Directions:
1. Chop chicken into bite sized pieces and cook most of the way through in a saute pan.
2. Pour half and half into a pan and heat over medium.
3. When half and half is hot, whisk in the cheese and mix until it's melted. Stir constantly or it will separate. (Words of experience there.).
4. Add cream of mushroom soup to milk and cheese.
5. Pour the skim milik into the soup can and swish around, add to mixture.
6. Add zucchini, pepper, and basil leaves. You can chop the leaves, or leave them whole. I leave them whole so picky mcpickerson (my husband) can pull them out. I just eat them.
7. Add curry and pepper.
8. Heat over medium heat for about 10 minutes until zucchini is cooked through. Add yogurt to give it a little bite (I use greek style homemade yogurt with a good tang).
9. Serve over pasta, rice, or gnocchi.
10. Obviously you can add more curry to taste (Picky McP doesn't like curry), and add other veggies. It's very versatile.
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