Yogurt Chicken and Caramelized Onion Pasta

Yogurt Chicken and Caramelized Onion Pasta

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NOTE

To cook the chicken faster, cut it into 1-inch cubes.

1. In a large skillet over medium heat, cook the red onion in 2 tablespoons of the olive oil, stirring occasionally, for 20 minutes, or until the onion is soft and caramelized. Add the remaining tablespoon of olive oil and the chicken, and sprinkle with a pinch of salt and pepper. Cook for 15 minutes, or until the chicken is cooked through, and remove from the heat.

2. Meanwhile, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of the cooking water, and return the pasta to the pot it was cooked in. Pour the reserved water back into the pot with the pasta, and stir in the yogurt until the noodles are coated with the yogurt.

3. Add the chicken mixture to the pasta, stir, and serve.

Recipe Summary

2 tablespoons extra-virgin olive oil, plus more for drizzling
3 pounds onions, halved and cut lengthwise into 1/4-inch-thick slices
5 sprigs fresh thyme
1 bay leaf
Coarse salt and freshly ground pepper
3 tablespoons dry white wine
1 pound whole-wheat spaghetti
3/4 cup fresh flat-leaf parsley leaves
2 cups homemade yogurt or store-bought plain low-fat yogurt

Combine oil, onions, thyme, bay leaf, and 1 teaspoon salt in a large saute pan cook over medium heat, stirring occasionally, until onions are tender and golden brown, about 1 1/2 hours. If the pan becomes dry, add water, 1 tablespoon at a time, to prevent onions from burning.

Add wine, and bring to a boil, scraping up browned bits with a wooden spoon. When wine has evaporated, remove pan from heat discard thyme sprigs and bay leaf.

Meanwhile, bring a large pot of water to a boil. Add pasta cook until al dente. Drain. Stir pasta, parsley, and 1 teaspoon salt into onions season with pepper.

Divide pasta among 6 bowls. Top each serving with 1/3 cup yogurt, drizzle with oil, and season with pepper.

Recipe Summary

2 tablespoons extra-virgin olive oil, plus more for drizzling
3 pounds onions, halved and cut lengthwise into 1/4-inch-thick slices
5 sprigs fresh thyme
1 bay leaf
Coarse salt and freshly ground pepper
3 tablespoons dry white wine
1 pound whole-wheat spaghetti
3/4 cup fresh flat-leaf parsley leaves
2 cups homemade yogurt or store-bought plain low-fat yogurt

Combine oil, onions, thyme, bay leaf, and 1 teaspoon salt in a large saute pan cook over medium heat, stirring occasionally, until onions are tender and golden brown, about 1 1/2 hours. If the pan becomes dry, add water, 1 tablespoon at a time, to prevent onions from burning.

Add wine, and bring to a boil, scraping up browned bits with a wooden spoon. When wine has evaporated, remove pan from heat discard thyme sprigs and bay leaf.

Meanwhile, bring a large pot of water to a boil. Add pasta cook until al dente. Drain. Stir pasta, parsley, and 1 teaspoon salt into onions season with pepper.

Divide pasta among 6 bowls. Top each serving with 1/3 cup yogurt, drizzle with oil, and season with pepper.

Recipe Summary

2 tablespoons extra-virgin olive oil, plus more for drizzling
3 pounds onions, halved and cut lengthwise into 1/4-inch-thick slices
5 sprigs fresh thyme
1 bay leaf
Coarse salt and freshly ground pepper
3 tablespoons dry white wine
1 pound whole-wheat spaghetti
3/4 cup fresh flat-leaf parsley leaves
2 cups homemade yogurt or store-bought plain low-fat yogurt

Combine oil, onions, thyme, bay leaf, and 1 teaspoon salt in a large saute pan cook over medium heat, stirring occasionally, until onions are tender and golden brown, about 1 1/2 hours. If the pan becomes dry, add water, 1 tablespoon at a time, to prevent onions from burning.

Add wine, and bring to a boil, scraping up browned bits with a wooden spoon. When wine has evaporated, remove pan from heat discard thyme sprigs and bay leaf.

Meanwhile, bring a large pot of water to a boil. Add pasta cook until al dente. Drain. Stir pasta, parsley, and 1 teaspoon salt into onions season with pepper.

Divide pasta among 6 bowls. Top each serving with 1/3 cup yogurt, drizzle with oil, and season with pepper.

Recipe Summary

2 tablespoons extra-virgin olive oil, plus more for drizzling
3 pounds onions, halved and cut lengthwise into 1/4-inch-thick slices
5 sprigs fresh thyme
1 bay leaf
Coarse salt and freshly ground pepper
3 tablespoons dry white wine
1 pound whole-wheat spaghetti
3/4 cup fresh flat-leaf parsley leaves
2 cups homemade yogurt or store-bought plain low-fat yogurt

Combine oil, onions, thyme, bay leaf, and 1 teaspoon salt in a large saute pan cook over medium heat, stirring occasionally, until onions are tender and golden brown, about 1 1/2 hours. If the pan becomes dry, add water, 1 tablespoon at a time, to prevent onions from burning.

Add wine, and bring to a boil, scraping up browned bits with a wooden spoon. When wine has evaporated, remove pan from heat discard thyme sprigs and bay leaf.

Meanwhile, bring a large pot of water to a boil. Add pasta cook until al dente. Drain. Stir pasta, parsley, and 1 teaspoon salt into onions season with pepper.

Divide pasta among 6 bowls. Top each serving with 1/3 cup yogurt, drizzle with oil, and season with pepper.

Recipe Summary

2 tablespoons extra-virgin olive oil, plus more for drizzling
3 pounds onions, halved and cut lengthwise into 1/4-inch-thick slices
5 sprigs fresh thyme
1 bay leaf
Coarse salt and freshly ground pepper
3 tablespoons dry white wine
1 pound whole-wheat spaghetti
3/4 cup fresh flat-leaf parsley leaves
2 cups homemade yogurt or store-bought plain low-fat yogurt

Combine oil, onions, thyme, bay leaf, and 1 teaspoon salt in a large saute pan cook over medium heat, stirring occasionally, until onions are tender and golden brown, about 1 1/2 hours. If the pan becomes dry, add water, 1 tablespoon at a time, to prevent onions from burning.

Add wine, and bring to a boil, scraping up browned bits with a wooden spoon. When wine has evaporated, remove pan from heat discard thyme sprigs and bay leaf.

Meanwhile, bring a large pot of water to a boil. Add pasta cook until al dente. Drain. Stir pasta, parsley, and 1 teaspoon salt into onions season with pepper.

Divide pasta among 6 bowls. Top each serving with 1/3 cup yogurt, drizzle with oil, and season with pepper.

Recipe Summary

2 tablespoons extra-virgin olive oil, plus more for drizzling
3 pounds onions, halved and cut lengthwise into 1/4-inch-thick slices
5 sprigs fresh thyme
1 bay leaf
Coarse salt and freshly ground pepper
3 tablespoons dry white wine
1 pound whole-wheat spaghetti
3/4 cup fresh flat-leaf parsley leaves
2 cups homemade yogurt or store-bought plain low-fat yogurt

Combine oil, onions, thyme, bay leaf, and 1 teaspoon salt in a large saute pan cook over medium heat, stirring occasionally, until onions are tender and golden brown, about 1 1/2 hours. If the pan becomes dry, add water, 1 tablespoon at a time, to prevent onions from burning.

Add wine, and bring to a boil, scraping up browned bits with a wooden spoon. When wine has evaporated, remove pan from heat discard thyme sprigs and bay leaf.

Meanwhile, bring a large pot of water to a boil. Add pasta cook until al dente. Drain. Stir pasta, parsley, and 1 teaspoon salt into onions season with pepper.

Divide pasta among 6 bowls. Top each serving with 1/3 cup yogurt, drizzle with oil, and season with pepper.

Recipe Summary

2 tablespoons extra-virgin olive oil, plus more for drizzling
3 pounds onions, halved and cut lengthwise into 1/4-inch-thick slices
5 sprigs fresh thyme
1 bay leaf
Coarse salt and freshly ground pepper
3 tablespoons dry white wine
1 pound whole-wheat spaghetti
3/4 cup fresh flat-leaf parsley leaves
2 cups homemade yogurt or store-bought plain low-fat yogurt

Combine oil, onions, thyme, bay leaf, and 1 teaspoon salt in a large saute pan cook over medium heat, stirring occasionally, until onions are tender and golden brown, about 1 1/2 hours. If the pan becomes dry, add water, 1 tablespoon at a time, to prevent onions from burning.

Add wine, and bring to a boil, scraping up browned bits with a wooden spoon. When wine has evaporated, remove pan from heat discard thyme sprigs and bay leaf.

Meanwhile, bring a large pot of water to a boil. Add pasta cook until al dente. Drain. Stir pasta, parsley, and 1 teaspoon salt into onions season with pepper.

Divide pasta among 6 bowls. Top each serving with 1/3 cup yogurt, drizzle with oil, and season with pepper.

Recipe Summary

2 tablespoons extra-virgin olive oil, plus more for drizzling
3 pounds onions, halved and cut lengthwise into 1/4-inch-thick slices
5 sprigs fresh thyme
1 bay leaf
Coarse salt and freshly ground pepper
3 tablespoons dry white wine
1 pound whole-wheat spaghetti
3/4 cup fresh flat-leaf parsley leaves
2 cups homemade yogurt or store-bought plain low-fat yogurt

Combine oil, onions, thyme, bay leaf, and 1 teaspoon salt in a large saute pan cook over medium heat, stirring occasionally, until onions are tender and golden brown, about 1 1/2 hours. If the pan becomes dry, add water, 1 tablespoon at a time, to prevent onions from burning.

Add wine, and bring to a boil, scraping up browned bits with a wooden spoon. When wine has evaporated, remove pan from heat discard thyme sprigs and bay leaf.

Meanwhile, bring a large pot of water to a boil. Add pasta cook until al dente. Drain. Stir pasta, parsley, and 1 teaspoon salt into onions season with pepper.

Divide pasta among 6 bowls. Top each serving with 1/3 cup yogurt, drizzle with oil, and season with pepper.

Recipe Summary

2 tablespoons extra-virgin olive oil, plus more for drizzling
3 pounds onions, halved and cut lengthwise into 1/4-inch-thick slices
5 sprigs fresh thyme
1 bay leaf
Coarse salt and freshly ground pepper
3 tablespoons dry white wine
1 pound whole-wheat spaghetti
3/4 cup fresh flat-leaf parsley leaves
2 cups homemade yogurt or store-bought plain low-fat yogurt

Combine oil, onions, thyme, bay leaf, and 1 teaspoon salt in a large saute pan cook over medium heat, stirring occasionally, until onions are tender and golden brown, about 1 1/2 hours. If the pan becomes dry, add water, 1 tablespoon at a time, to prevent onions from burning.

Add wine, and bring to a boil, scraping up browned bits with a wooden spoon. When wine has evaporated, remove pan from heat discard thyme sprigs and bay leaf.

Meanwhile, bring a large pot of water to a boil. Add pasta cook until al dente. Drain. Stir pasta, parsley, and 1 teaspoon salt into onions season with pepper.

Divide pasta among 6 bowls. Top each serving with 1/3 cup yogurt, drizzle with oil, and season with pepper.

Recipe Summary

2 tablespoons extra-virgin olive oil, plus more for drizzling
3 pounds onions, halved and cut lengthwise into 1/4-inch-thick slices
5 sprigs fresh thyme
1 bay leaf
Coarse salt and freshly ground pepper
3 tablespoons dry white wine
1 pound whole-wheat spaghetti
3/4 cup fresh flat-leaf parsley leaves
2 cups homemade yogurt or store-bought plain low-fat yogurt

Combine oil, onions, thyme, bay leaf, and 1 teaspoon salt in a large saute pan cook over medium heat, stirring occasionally, until onions are tender and golden brown, about 1 1/2 hours. If the pan becomes dry, add water, 1 tablespoon at a time, to prevent onions from burning.

Add wine, and bring to a boil, scraping up browned bits with a wooden spoon. When wine has evaporated, remove pan from heat discard thyme sprigs and bay leaf.

Meanwhile, bring a large pot of water to a boil. Add pasta cook until al dente. Drain. Stir pasta, parsley, and 1 teaspoon salt into onions season with pepper.

Divide pasta among 6 bowls. Top each serving with 1/3 cup yogurt, drizzle with oil, and season with pepper.

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