• 4servings
  • 67calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 cup plain fat-free yogurt

  3. 16 ounces low sodium chicken broth

  4. 1/2 teaspoon grated lemon rind

  5. 6 black peppercorns

  6. 2 whole cloves

  7. 1 bay leaf

  8. 4 chicken breast halves skinned & boned -- (4-oz.each)

  9. 1/4 teaspoon salt

  10. 1/4 teaspoon pepper -- divided

  11. 1 teaspoon olive oil

  12. 2 cups diagonally sliced celery -- (1/4"-thick)

  13. 1 tablespoon cornstarch

  14. 2 tablespoons water

  15. 2 tablespoons fresh lemon juice

  16. 4 cups hot cooked angel hair -- (8-oz.uncooked)

  17. 1/4 cup grated fresh Parmesan cheese -- divided

  18. 1/4 cup chopped fresh parsley -- divided

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.


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