Butter Chicken Pasta

Makes 4 servings · 50 min from scratch · about 25 min with the shortcut

Butter Chicken Pasta

Calories
540
Protein
54 g
Carbs
60 g
Fat
11 g

Per serving, from scratch. Shortcut numbers are below.

Or use the shortcut

Ingredients

Chicken Or use the shortcut

  • 1⅓ lb boneless, skinless chicken breast, diced
  • ½ cup plain nonfat Greek yogurt
  • 3 garlic cloves, minced
  • 1½-inch piece fresh ginger, grated
  • Cooking spray

Spices (used twice)

  • 1 tbsp plus 1 tsp each smoked paprika and garam masala
  • 2 tsp ground turmeric
  • Salt and pepper

Sauce

  • 1½ tbsp light butter
  • ½ onion, sliced
  • 1 tbsp cashew butter
  • One 14.5 oz can diced tomatoes
  • 3 tbsp plain nonfat Greek yogurt

Pasta

  • 11 oz protein penne (or chickpea or lentil penne)
  • 4 tsp light cream and cilantro leaves (optional)

Directions

  1. Marinate the chicken. Toss the chicken with one round of spices, the garlic, the ginger and the ½ cup yogurt. Set it aside.
    Shortcut: skip

  2. Start the sauce. Melt the butter in a saucepan over high heat. Add the onion, cashew butter, tomatoes and the second round of spices.

  3. Simmer and blend. Stir in the 3 tbsp yogurt and cook for about 5 minutes. Blend for 1 to 2 minutes, until smooth.

  4. Cook the chicken. Coat a skillet with cooking spray and set it over medium heat. Cook the chicken 4 to 5 minutes per side, until it reaches 165°F.
    Shortcut: heat instead

  5. Boil the pasta. Meanwhile, cook the penne as the package directs.

  6. Combine. Turn the heat to low and stir the sauce into the chicken. Toss in the drained pasta until coated.

  7. Finish. Swirl in the cream and add the cilantro, if using. Divide between 4 containers. Cover and refrigerate. Eat within 3 to 4 days.

Chicken Shawarma
Chicken Shawarma · Zhoug

Skip the cooking

Use 1 lb Chicken Shawarma instead

It comes fully cooked and already marinated with garlic, paprika and turmeric, so steps 1 and 4 go away. Thaw it in the fridge overnight. Heat it in a skillet over medium high heat for 5 to 7 minutes, turning, until it reaches 165°F. Cook the garlic and ginger in the sauce at step 2 and use one round of spices only. Chop the chicken and stir it in at step 6.

Per serving: 580 cal · 48 g protein · 63 g carbs · 17 g fat.

Build your box

Want more protein? Use 1 lb Chicken Crumbles. Warm them in a skillet over medium heat for 3 to 4 minutes, stirring, until they reach 165°F, then stir them into the sauce. Per serving: 580 cal · 56 g protein · 60 g carbs · 16 g fat.

Nutrition per serving is estimated from USDA data and Portside label values. Protein pasta is counted at 10 g protein per 2 oz dry.