Chicken and Zucchini Pasta Sauce
- Ready In:
- 25mins
- Ingredients:
- 11
- Yields:
-
6 1/2 cup servings
- Serves:
- 6
ingredients
- 453.59 g chicken breast
- 78.78 ml half-and-half
- 118.29 ml shredded cheddar cheese
- 283.49 g can cream of mushroom soup
- 177.44 ml skim milk
- 118.29 ml nonfat plain yogurt
- 236.59 ml zucchini
- 1 small red bell pepper
- 78.78 ml basil leaves
- 9.85 ml curry
- pepper
directions
- Chop chicken into bite sized pieces and cook most of the way through in a saute pan.
- Pour half and half into a pan and heat over medium.
- When half and half is hot, whisk in the cheese and mix until it's melted. Stir constantly or it will separate. (Words of experience there.).
- Add cream of mushroom soup to milk and cheese.
- Pour the skim milik into the soup can and swish around, add to mixture.
- Add zucchini, pepper, and basil leaves. You can chop the leaves, or leave them whole. I leave them whole so picky mcpickerson (my husband) can pull them out. I just eat them.
- Add curry and pepper.
- Heat over medium heat for about 10 minutes until zucchini is cooked through. Add yogurt to give it a little "bite" (I use greek style homemade yogurt with a good tang).
- Serve over pasta, rice, or gnocchi.
- Obviously you can add more curry to taste (Picky McP doesn't like curry), and add other veggies. It's very versatile.
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RECIPE SUBMITTED BY
I am a former fat girl who is into exercise and healthy living. I have lost over 100 pounds on Weight Watchers so all of my recipes will be "point friendly".