Dijon Chicken Pasta

RECIPE # 34

Dijon Chicken Pasta

INGREDIENTS:

Dijon Pasta Sauce:

1 clove garlic, pressed

1/2 teaspoon olive oil

1 cup strained fat-free yogurt*

2 tablespoons cornstarch

1 cup evaporated skim milk

1/4 cup fat-free milk

2 teaspoons Grey Poupon Dijon mustard

2 tablespoons grated Parmesan cheese

1/4 teaspoon salt

dash ground black pepper

1-1/2 tablespoons fresh parsley, chopped

* make the strained yogurt by pouring a large container of plain yogurt into a coffee filter placed in a metal steamer basked or strainer. Overnight, the liquid whey will drain from the yogurt, leaving a thick, cheese like substance in the strainer. Measure this thick stuff for the recipe and toss out the liquid.

INGREDIENTS:

Chicken Spice Blend:

2 teaspoons salt

1 teaspoon paprika

fat-free butter-flavored spread or spray

4 skinless chicken breast fillets

1/2 teaspoon dried thyme

dash or two ground black pepper

1 pound package penne pasta

3 to 4 quarts water

Garnish:

1 small tomato, diced

fresh parsley, chopped

DIRECTIONS:

Preheat barbecue or stovetop grill to medium/high heat. Prepare pasta sauce by first saut ing the pressed garlic in the olive oil in a medium saucepan. Saute only for a minute or two over medium heat. Do no let the garlic brown or it will become bitter. Remove pan from heat. Combine strained yogurt with cornstarch in a medium bowl. Add evaporated milk, fat-free milk, and mustard, and mix. Pour mixture into saucepan and place it back over heat. Add Paremsan cheese, salt and pepper, and stir. When sauce thickens, add parsley and turn heat to low, stirring often. As sauce cooks, prepare the Dijon Chicken Pasta

Dijon Chicken Pasta