Tomato and Yogurt Chicken Stew with Pasta

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Tomato and Yogurt Chicken Stew with Pasta
It is common to use cream to make smooth and creamy pasta sauce. However, this creative recipe uses low-fat evaporated milk and low-fat plain yogurt to make a milky sauce. In addition, replacing roux which is made of butter and flour with oat to thicken sauce, results in a remarkable reduction of fat and an increase of water-soluble dietary fiber.
Ingredients (Serve 2):
Whole Wheat Pasta200 gm (about 5 taels)
Tomato1 piece
Onion1/2 piece
Skinless Chicken Thigh1 piece
Olive Oil1 teaspoon
Garlic2 cloves
Tomato Paste1 tablespoon
Spinach15 leaves
Low-fat Evaporated Milk200 ml
Low-fat Plain Yogurt80 ml
Oat2 tablespoons
Salt1 teaspoon
Sugar1 teaspoon
White Pepper1/2 teaspoon
Cooking Method:
1.Cook pasta and set aside.
2.Cut tomato and onion into wedges.
3.Cut chicken into small pieces and season with 1/2 teaspoon salt and 1/2 teaspoon white pepper.
4.Heat oil, stir-fry onion and garlic. Add tomato paste, tomato and chicken.
5.Finally add spinach, evaporated milk, yogurt, water and oat, stew for 15 minutes unit cook through, add the remaining Seasonings. Serve with pasta.
This recipe is provided by Anne CHEUNG
Extract from the CookSmart Issue 5