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Lemon-Herb Pasta with Chicken & Vegetables

  • 50 m
  • 50 m
EatingWell Test Kitchen
“Yogurt seasoned with garlic and fresh herbs replaces cream to make a healthy pasta sauce in this chicken and vegetable pasta recipe. If you don't have a grill basket, the chicken and vegetables can be grilled on skewers instead.”


    • 1 cup low-fat plain yogurt
    • Zest of 1 lemon
    • 1 tablespoon lemon juice
    • 1½ tablespoons chopped fresh oregano and/or marjoram
    • 2 cloves garlic, minced
    • 2 tablespoons extra-virgin olive oil, divided
    • ¾ teaspoon salt, divided
    • ½ teaspoon ground pepper, divided
    • 1 pound boneless, skinless chicken thighs, trimmed, cut into 1-inch pieces
    • 1 large bell pepper, cut into 1-inch pieces
    • 1 medium red onion, cut into 1-inch pieces
    • 8 ounces whole-wheat pasta


  • 1 Place a grill basket on the grill; preheat grill to high. Put a saucepan of water on to boil.
  • 2 Combine yogurt, lemon zest and juice, oregano (and/or marjoram), garlic, 1 tablespoon oil, ½ teaspoon salt and ¼ teaspoon pepper in a large bowl; set aside.
  • 3 Toss chicken, bell pepper and onion in another large bowl with the remaining 1 tablespoon oil and ¼ teaspoon each salt and pepper.
  • 4 Reduce grill heat to medium. Oil the grill basket and add the chicken and vegetables. Grill, stirring once or twice, until the chicken is cooked through and the vegetables are tender-crisp, 14 to 16 minutes total.
  • 5 Meanwhile, cook pasta in the boiling water according to package directions. Toss the chicken, vegetables and pasta with the reserved sauce.
  • DIY grill basket: It's best to use a grill basket when grilling small ingredients so they don't fall into the fire. If you don't have one, fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip; this “basket” will prevent the food from sliding off the grates.
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