Chicken and Caramelized Onion Pasta Recipe
A simple recipe from the Five Ingredient Recipes cookbook by Philia Kelnhofer.
Servings 4 servings
Ingredients
- 1 large red onion finely sliced
- 3 tablespoons extra-virgin olive oil divided
- 1 pound chicken breast each breast cut into thirds, or chicken tenders
- Pinch each of salt and freshly ground black pepper
- 8 ounces fettuccine pasta
- 2 cups cooked sweet peas this is my addition, not part of the original recipe
- 1 cup plain 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.
Notes
From the Five Ingredient Recipes cookbook.