I spend hours thinking up recipe prompts for Gippity Kitchen. That’s how I got the idea for Will It Soup?
Other times, I throw out a simple, straightforward prompt, like “Please give me your definitive Hamburger recipe.” This can be a fun way to see how Gippity’s mind works, and I’m often surprised by the results.
However, when I already have some ingredients on hand and just want to know what to do with them, I’ll give Gippity a list and ask for some ideas. That’s what I did here.
The Prompt
I’ve got boneless, skinless chicken thighs, baby bella mushrooms, and red bell peppers. What are my options?
Given that prompt, Gippity gave me three ideas:
- Chicken, Mushroom, and Bell Pepper Stir-Fry. I love a good stir-fry, but I wanted something different.
- Mediterranean Chicken Skillet. This one called for feta cheese, black olives, and artichokes. I hate black olives, and I didn’t have any artichokes.
- Chicken, Mushroom, and Red Pepper Pasta. This one called for heavy cream, but I didn’t have any.
Let’s go with option three. I don’t have heavy cream, but I do have Greek yogurt. Can you modify this recipe with that in mind? Adjust the other ingredients as you see fit.
Gippity Kitchen Says:
Alright, swapping in Greek yogurt for heavy cream will lighten up the dish and add a nice tangy kick. Still, I’ll need to consider the yogurt’s acidity and thickness compared to cream.
To ensure it blends smoothly into the sauce without curdling, I’ll gently fold it in off the heat, maybe after mixing it with a bit of the pasta’s cooking water to temper it.
The tanginess will be a great complement to the savory chicken and earthy mushrooms. I’ll balance that with something sweet—perhaps some sautéed onions.
I’ll keep the herbs and spices in check to not overpower the yogurt’s subtle tanginess and ensure they complement the dish’s overall flavor profile.
This is going to be a fun one!
Chicken, Mushroom, and Bell Pepper Pasta with Greek Yogurt.
With boneless, skinless chicken thighs, baby bella mushrooms, red bell peppers, and Greek yogurt, you can make a creamy, tangy pasta dish perfect for a weeknight dinner.
Ingredients
- 1 lb (about 450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 8 oz (about 225g) baby bella mushrooms, thinly sliced
- 1 large red bell pepper, julienned
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 12 oz (about 340g) pasta of your choice (penne, fusilli, or fettuccine work great)
- 1 cup Greek yogurt (full-fat recommended for creaminess)
- 1/2 cup chicken broth (to smooth out the sauce)
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 1 teaspoon dried Italian herbs (or a mix of oregano, basil, and thyme)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- Fresh basil leaves, for garnish
- Lemon zest (from 1 lemon) for added brightness
- Red pepper flakes, optional for a spicy kick
Instructions
- Prep the Pasta: Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water to adjust the sauce consistency later.
- Brown the Chicken: Heat 1 tablespoon of olive oil over medium-high heat in a large skillet. Season the chicken with salt, pepper, and half of the Italian herbs. Cook until golden brown and set aside.
- Sauté the Veggies: Add olive oil to the same skillet. Add onions and garlic, cooking until translucent. Add mushrooms and red bell pepper with a pinch of salt, cooking until tender.
- Mix Greek Yogurt and Chicken Broth: In a bowl, whisk together Greek yogurt and chicken broth until smooth. This mixture will be your creamy sauce base.
- Combine Chicken and Veggies: Return the chicken to the skillet with the veggies, lowering the heat to medium-low.
- Incorporate Greek Yogurt Mixture: Slowly stir the Greek yogurt mixture into the skillet, ensuring low heat to avoid curdling. Allow the sauce to warm up gently but not boil.
- Add Pasta: Toss the cooked pasta into the skillet, mixing well to coat with the sauce. Use reserved pasta water as needed to achieve a creamy consistency.
- Final Touches: Stir in the Parmesan cheese and the rest of the Italian herbs, and adjust the seasoning with salt and pepper. For a fresh, zesty note, add lemon zest.
- Serve: Dish out the pasta garnished with fresh basil, extra Parmesan, and red pepper flakes if desired.
Cooking Tips:
- Greek Yogurt: Add the yogurt mixture over low heat to prevent it from curdling, maintaining a creamy texture.
- Lemon Zest: Lemon zest not only adds brightness but also complements the tanginess of the Greek yogurt, enhancing the overall flavor profile.
- Sauce Consistency: If the sauce thickens too much, add more chicken broth or reserved pasta water to reach your desired consistency.
Classic Pasta
It would take a lot of effort to mess up chicken, mushrooms, and bell peppers, and adding Greek yogurt pulled everything together beautifully.
I can’t give this dish an “awesome” rating because there are some truly unique dishes on this site. But it was delicious, and I’d easily make it again.
