A simple recipe from the Five Ingredient Recipes cookbook by Philia Kelnhofer.
Course Main
Cuisine American
Prep Time 5 minutesminutes
Cook Time 35 minutesminutes
Total Time 40 minutesminutes
Servings 4servings
Author Dine & Dish
Ingredients
1large red onionfinely sliced
3tablespoonsextra-virgin olive oildivided
1poundchicken breasteach breast cut into thirds, or chicken tenders
Pincheach of salt and freshly ground black pepper
8ouncesfettuccine pasta
2cupscooked sweet peasthis is my addition, not part of the original recipe
1cupplain yogurt
Instructions
In a large skillet over medium heat, cook the red onion in 2 tablespoons of the olive oil, stirring occasionally, for 20 minutes, or until the onion is soft and caramelized.
Add the remaining tablespoon of olive oil and the chicken and sprinkle with a pinch of salt and pepper. Cook for 15 minutes, or until the chicken is cooked through, and remove from the heat.
Meanwhile cook the pasta according to the package instructions. Drain, reserving 1/2 cup of the cooking water, and return the pasta to the pot it was cooked in.
Pour the reserved water back into the pot with the pasta, add the cooked peas and stir in the yogurt until the noodles are coated with the yogurt.
Add the chicken mixture to the pasta. Stir and serve.