Protein Pasta
Regular pasta, leftover chicken, spinach, and yogurt that turns into a sauce. Not a powder.
- Time
- 18 min
- Cost
- $5 / 1 sv
- Protein
- 42g
- Calories
- 590
Cost is an approximate grocery total for this recipe as written. Protein and calories are estimates per serving.
Video coming soon
This slot is ready for a follow-along YouTube. Until then, the steps below are enough.
Shopping list
- 3 ounces (about 1 1/2 cups dry) PastaPantry
- 3/4 cup, chopped Cooked chickenMeat
- 2 handfuls SpinachProduce
- 1/3 cup Plain Greek yogurtDairy
- 2 tablespoons Shredded cheeseDairy
- for the water, plus a pinch SaltPantry
Do this
- 1Boil salted water. Cook pasta to the box time. Before you drain, scoop out 1/4 cup pasta water.
- 2Drain pasta. Put it back in the hot pot, off the heat.
- 3Add spinach. The leftover heat wilts it in about 30 seconds. Stir.
- 4Add yogurt, cheese, chicken, and a splash of pasta water. Stir until it looks like a light sauce, not clumps of yogurt. If it seizes, more pasta water and keep stirring.
- 5Salt to taste. Eat now — yogurt sauces do not love sitting around.
Gear for this one
One saucepan
Pasta, rice, oatmeal, chili. A 2–3 quart pot covers almost every 'boil water' job.
Find on Amazon (opens Amazon)Tongs
Move hot chicken, pasta, and vegetables without burning your fingers.
Find on Amazon (opens Amazon)Measuring cup
Rice, pasta water, yogurt bowls. Close enough counts — wild guessing does not.
Find on Amazon (opens Amazon)