Yel­low & Green Pasta

FamilyFun - - DIG IN -

Cook fet­tuc­cine in boil­ing wa­ter, adding a hand­ful of frozen peas at the last minute. Mean­while, sauté thin-sliced chicken breast and trimmed sugar snap peas in olive oil.

Re­move from heat. Mix the chicken, peas, and pasta with ½ cup plain Greek yo­gurt, a hand­ful of grated Parme­san, and about ¼ cup of re­served pasta cook­ing wa­ter. Serve with pars­ley, lemon juice, and salt and pep­per to taste.

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