Greek Yogurt Chicken Pasta Food

GREEK YOGURT PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and transfer to a large bowl. Mix in frozen peas (which will thaw and cool the pasta at the same time).
• Add Cheddar cheese, bacon, bell pepper, and onion; mix well. Stir in Greek yogurt. Serve immediately or refrigerate for later.

GREEK YOGURT PARMESAN CHICKEN

Steps:

• Preheat the oven to 375 degrees.
• Place the chicken in a prepared baking dish. Season well with salt and pepper.
• Mix together the yogurt, Parmesan, garlic, lemon zest, and the seasoning you choose. Pour over the chicken and use your hands to make sure the chicken is completely coated.
• Bake for 35-45 minutes until chicken is cooked through.

GREEK YOGURT CHICKEN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat a baking pan with cooking spray.
• Mix Greek yogurt, Parmesan cheese, seasoned salt, garlic powder, and ground black pepper together in a bowl.
• Arrange chicken breasts in a single layer in the prepared baking pan. Spread Greek yogurt mixture on top of chicken; sprinkle bread crumbs on top.
• Bake uncovered in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes.

GREEK YOGURT FETTUCCINE ALFREDO

Steps:

• Boil the pasta in salted water for one minute less than package instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta.
• In a medium bowl, whisk together yogurt, Parmesan cheese, garlic, and parsley. Slowly whisk in the hot pasta water a little bit at a time. Add the pepper, and taste. Adjust the seasoning with more Parmesan or salt, if needed.
• Toss the cooked, hot pasta in the sauce. Serve immediately with extra freshly grated parmesan cheese.

GREEK-STYLE YOGURT MARINATED CHICKEN

Steps:

• Slice the chicken into equal-sized strips.
• Make the marinade: combine all of the marinade ingredients in a large mixing bowl and whisk together.
• Place the chicken in the bowl and toss to coat in the marinade.
• Cover with plastic and chill in the refrigerator for 30 minutes or up to 8 hours.
• Allow the chicken to come to room temperature.
• The chicken can be grilled on the barbeque, cooked on the stovetop in a skillet, or baked in the oven.
• To cook on the stovetop, heat a cast-iron skillet over medium-high heat. Add 2 tablespoons of olive oil and place the chicken in the pan. Cook for 5 minutes then, flip over. Cook 5 more minutes or until the internal temperature of the chicken reaches 165 °F. Try not to flip the chicken over before 5 minutes or the chicken will tear. Yogurt tends to stick.
• Serve the chicken in a pita to create a delicious chicken gyro, with rice, over salad, or with tzatziki sauce. Enjoy!
• To bake the chicken, place the chicken on a baking tray and cook in an oven that has been preheated to 425 °F for 25 minutes or until the internal temperature reaches 165 °F.

PASTA CARBONARA WITH GREEK YOGURT

Steps:

• Cook the pasta according to package directions. However, just before you drain it scoop out at least 1 cup of the hot pasta water.
• While the pasta is cooking, fill a kettle with water and bring it to a boil. Empty the boiling water from the kettle into a large bowl.
• A couple of minutes before your pasta has reached the desired doneness, dispose of the hot water from your large bowl by pouring it down the sink. (It was only there to warm up the bowl, so you don't need that water anymore).
• To that large warmed bowl, add the yogurt, ham, Parmesan cheese, salt, and black pepper.
• Stir it around and then crack in your eggs. Whisk it all together with a fork.
• Don't forget, before the pasta is cooked, scoop 1 cup of the pasta water out of your pasta pot. When the pasta is cooked, drain it and then immediately add the hot noodles to your egg mixture.
• Stir the pasta into the yogurt sauce. You want all the noodles to be coated a bit with the sauce. If the sauce seems too thick, drizzle in some of your reserved pasta water, a couple of tablespoons at a time, until you get the right consistency.
• Divide the pasta among plates and sprinkle with more Parmesan, if desired.

GREEK YOGURT PESTO PASTA

Steps:

• Directions:
• Cook pasta according to package directions in a lightly salted water; drain and set aside.
• While the pasta is cooking, in a food processor, combine basil, pine nuts, parmesan cheese, garlic, and olive oil. Process until smooth.
• In a large bowl, mix the cooked pasta with pesto, Greek yogurt, and Greek sour cream. To the pasta, add red bell pepper, red onion, chicken, lemon juice, and lemon zest.
• Season with salt & pepper as needed. Enjoy!