| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 3/4 pound fusilli lunghi pasta
- 1/4 cup vegetable oil
- 1 onion, chopped
- 3/4 pound ground chicken
- 1 cup shelled walnuts
- 1/3 cup minced fresh parsley
- 1 tablespoon paprika
- 1/2 cup plain, non-fat yogurt
- Salt and freshly ground pepper to taste
Instructions
- Bring a large pot of salted water to a boil, add pasta, and bring the water back to a boil and cook for 8 to 10 minutes until tender, but still firm to the bite. In a skillet heat oil, add onions and cook for 2 minutes. Stir in chicken, walnuts, parsley and paprika and cook until heated through and chicken is cooked. Now remove skillet from heat and stir in yogurt. Season to taste with salt and freshly ground pepper. Drain, pat dry and transfer pasta to a serving dish. Add sauce and toss to combine. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 763 |
| Total Fat | 39 g |
| Saturated Fat | 5 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 32 g |
| Cholesterol | 74 mg |
| Sodium | 648 mg |
Reviews
I agree that the recipe as-is is pretty bland. I added cumin, cayenne pepper, and a cup of pasta water. We also topped it with parmesan. With the additions, a very tasty dinner!
Easy and fairly quick, but bland tasting, especially for my husbands tongue. Needs a little kick to make more full bodied. We added homemade rub seasoning and it really gave it more flavor. I would make it again, but definitely add other seasoning or herbs.
This took me about 20 total minutes from start to finish. I added frozen peas to keep from having to cook something separately. My family rave – Even the 2 and 4 year old!