Chicken Antonine Crème with Pasta

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4 servings (serving size: 1 3/4 cups)


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1 cup plain fat-free yogurt
1 (16-ounce) can one-third-less sodium chicken broth
1/2 teaspoon grated lemon rind
6 black peppercorns
2 whole cloves
1 bay leaf
4 (4-ounce) skinned, boned chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper, divided
1 teaspoon olive oil
2 cups (1/4-inch-thick) diagonally sliced celery
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons fresh lemon juice
4 cups hot cooked angel hair (about 8 ounces uncooked pasta)
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 cup chopped fresh parsley, divided


Place a colander in a medium bowl. Line colander with 4 layers of cheesecloth, extending cheesecloth over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate.

Combine broth, rind, peppercorns, cloves, and bay leaf in a saucepan; bring to a boil. Reduce heat; simmer 10 minutes or until reduced to 1 cup. Strain mixture through a sieve over a bowl; discard solids. Set aside.

Sprinkle chicken with salt and 1/8 teaspoon pepper. Heat oil in a large non-stick skillet over medium-high heat. Place chicken in skillet; saute 3 minutes or until lightly browned. Add celery; turn chicken breasts over, nestling them into celery. Cover, reduce heat, and cook 5 minutes. Remove chicken and celery from skillet. Cut the chicken into 1-inch pieces. Set chicken and celery aside; keep warm.

Add broth to skillet, scraping pan to loosen browned bits. Combine cornstarch and water. Stir cornstarch mixture into broth; cook 30 seconds. Gradually add broth mixture to yogurt cheese, stirring constantly with a whisk. Stir in juice.

Place hot pasta in a large bowl. Pour yogurt sauce over pasta. Add chicken and celery; toss gently to coat. Stir in 3 tablespoons Parmesan, 3 tablespoons parsley, and 1/8 teaspoon pepper. Divide pasta mixture evenly among 4 plates. Sprinkle with 1 tablespoon Parmesan and 1 tablespoon parsley.

Created date

April 2002

Nutritional Information

Calories 411
Caloriesfromfat 12 %
Fat 5.4 g
Satfat 1.9 g
Monofat 1.9 g
Polyfat 0.9 g
Protein 38.5 g
Carbohydrate 48 g
Fiber 3.4 g
Cholesterol 71 mg
Iron 3.3 mg
Sodium 412 mg
Calcium 207 mg