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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.

Source: EatingWell Magazine, May/June 2016




Ingredient Checklist


Instructions Checklist
  • Place a grill basket on the grill; preheat grill to high. Put a saucepan of water on to boil.

  • Combine yogurt, lemon zest and juice, oregano (and/or marjoram), garlic, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl; set aside.

  • Toss chicken, bell pepper and onion in another large bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper.

  • 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.

  • 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.

Nutrition Facts

1 cup chicken & vegetables, 1 cup pasta
483 calories; protein 33.3g; carbohydrates 51.4g; dietary fiber 8.5g; sugars 7.9g; fat 17.2g; saturated fat 4.1g; cholesterol 79.2mg; vitamin a iu 273.6IU; vitamin c 41.3mg; folate 30.8mcg; calcium 169.4mg; iron 3.2mg; magnesium 84mg; potassium 501.8mg; sodium 549.4mg; thiamin 0.3mg.

3 starch, 1 vegetable, 1/2 low-fat milk, 3 lean meat, 1 1/2 fat