Have You Ever Tried Greek Yogurt?

While I was getting a pedicure the other day I was leafing through Food and Wine magazine, which someone had brought to the shop and left. I came across a recipe for pasta with zucchini, and the sauce was made with Greek yogurt. Having never eaten Greek yogurt before, I decided to give it a try. So off to Trader Joe's I went, and found a small container. I decided to change the recipe by adding some chicken, since I know my husband really likes meat. I used only one chicken breast, which ended up being just right. The Greek yogurt (to me) looks and tastes just like sour cream - so I might continue buying it. The sauce in this dish ended up reminding me somewhat of the sauce for Fettuccine Alfredo - but much lighter. This is a recipe we'll definitely have again!


Bowtie Pasta with Chicken and Zucchini
Adapted from Food and Wine



1 boneless, skinless chicken breast
a couple dashes of Famous Dave's Chicken Seasoning
8 oz. bowtie (Farafelle) pasta
2 medium zucchini, shredded
2 Tbsp. butter
1/2 cup Greek yogurt
1/2 cup grated Parmesan cheese plus more for serving
dash nutmeg
salt and pepper

First, prepare the chicken. Split the boneless breast and sprinkle with a very small amount of Chicken Seasoning. Grill (outside or on a grill pan or electric grill) until done. Cut in small pieces.
Meanwhile, bring several quarts of salted water to a boil. Add pasta. Shred zucchini. About a minute before the pasta is ready, add zucchini to the pot. Cook about a minute; drain.
In a large skillet, melt butter. Remove from heat. Add yogurt, Parmesan cheese, nutmeg, salt and pepper. Mix well. Turn heat back on to medium-low, and add chicken and pasta-zucchini mixture. Toss to combine and heat slowly. Serve with more Parmesan cheese. Serves 4.