Pollo Limonello Pasta (Chicken, Turmeric, and Greek Yogurt Pasta)

NUT FREEEGG FREESUGAR FREE

Tangy, savory, and full of flavor. Pollo Limonello pasta is not your typical classic pasta but it is something you must try that is for sure! It is light and fresh, perfect for a nice dinner at home.

Pollo Limonello Pasta (Chicken, Turmeric, and Greek Yogurt Pasta)

Pollo limonello pasta or turmeric and lemon chicken pasta recipe

Ingredients you’ll need to make this Pollo Limonello pasta recipe

Ingredients you'll need for this pollo limonello pasta recipe

Step by Step Photo Guide on how to make Pollo Limonello Pasta

Step by step photo for pollo limonello pasta recipe

Are you on Pinterest? Pin this for later!

Pollo Limonello Pasta (Chicken, Turmeric, and Greek Yogurt Pasta) pollo limonello pasta ASIAN, AUTUMN, DINNER IDEAS, EGG FREE, FUSION, LUNCH IDEAS, MODERN, NUT FREE, PASTA IDEAS, RECIPES, SUGAR FREE, SUMMER

Do you want more pasta recipes with a twist?

Pollo limonello pasta or turmeric and lemon chicken pasta recipe

Pollo Limonello Pasta (Chicken, Turmeric, and Greek Yogurt Pasta)

Tangy, savory, and full of flavor. Pollo Limonello pasta is not your typical classic pasta but it is something you must try that is for sure! It is light and fresh, perfect for a nice dinner at home.
0 from 0 votes
Print Pin Recipe Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2 Portions
Calories per serving: 695kcal

Ingredients

Pasta

  • 2 L Water
  • 1 tsp Salt
  • 200 g Dry Pasta - Whatever you have or prefer

Pollo Limonello Sauce Ingredients

  • 250 g Boneless Chicken - Chopped in cubes
  • 2 cloves Garlic - Minced
  • 1 small Shallot - Chopped
  • 1 medium Tomato - Chopped
  • 1/2 tsp Ginger - Minced
  • 1 tbsp Butter
  • 1 tbsp Olive Oil
  • 1 tsp Turmeric Powder
  • 1 tsp Paprika Powder
  • 1/4 tsp Cayenne Powder - Or 1/3 tsp Chili Flakes
  • 1.5 tbsp Lemon Juice
  • 1/2 tsp Honey - You can also use sugar
  • 1 dl Greek Yogurt - Turkish yogurt is fine, too! It should be the thick kind not the watery kind.
  • 1 pinch Black Pepper
  • 1/3 tsp Salt - Adjust according to your taste!

Instructions

Cook your pasta

  • Boil 2L of water and add in 1tsp of salt and cook your pasta according to the package
  • Save 3dl of pasta cooking water!
  • Do not wash your cooked pasta under running water! This will remove the extra starch you'll want so the sauce sticks to it. READ: More flavor

Start cracking on your sauce

  • Heat your pan on medium heat and add in your butter and olive oil
  • Once the butter has melted add in your chicken and fry this until they are slightly golden brown for about 2-3 minutes
  • Add in your garlic, shallots, and ginger and sautée everything for about a minute or two or until the aromatics are soft, fragrant, and slightly caramelized
  • Add in your turmeric powder, paprika powder, cayenne powder, and honey and let everything sautée for a minute or two to release the flavors of the spices
  • Then toss in your chopped tomatoes and let everything cook, stirring from time to time to avoid burning until the tomatoes are soft and have released its juices
  • Add in the reserved pasta water and lemon juice and let everything cook and simmer for about 5 minutes or until the sauce is thicker
  • Stir in the greek yogurt and mix everything until well combined and simmer for 2-3 minutes then turn off the heat
  • Add in your cooked pasta and mix everything until the pasta is covered with the sauce
  • Serve and enjoy! You can grate some parmesan cheese and chop some basil to top it off for some extra flavor.

Notes

→ You can use whatever type of pasta for this dish! I used spaghetti because that's what I have in my pantry.
→ You can grate some cheese on top for extra flavor!
→ I love topping this dish with a bunch of fresh basil, it gives it some extra freshness.
You can't just use any plain yogurt! It needs to be the thick version like the Greek or Turkish yogurt – this is non-negotiable. Normal plain yogurt (the runny one you mix with müsli) is not the same.
Kitchen tip:
To make your time in the kitchen more efficient, you should work in order!
Chop your raw ingredients before you start cooking, and once what is done, make sure that your fats, spices, and everything you'll need for this dish are within arm's length!
Once you got your mise en place rockin', fire up your pasta water and heat up your pan and get that sauce cracking.
The key is to work in sequence meaning, not only you should be multi-tasking but you should also have a clear visualization of what to do in order until the dish is finished.
For example, my pasta took about 3 minutes to start boiling (I have induction) and the pasta itself was cooked in 12 minutes. The sauce takes about 15 minutes in total to cook so once I added my dry pasta in the water, I also started on the sauce because I know that once the pasta is done in 12 minutes then it is about the same time I have to add some of the pasta water in my sauce. This way, my cooked pasta doesn't have to wait long before getting tossed in the sauce!
That's some tips for you! Hope it helps 🙂

Nutrition

Serving: 1Serving | Calories: 695kcal | Carbohydrates: 86g | Protein: 46g | Fat: 18g | Sodium: 1826mg | Fiber: 5g | Sugar: 9g | Iron: 3mg

CourseMain Course, Pasta Dish
CuisineFinnish, Fusion, Modern
Tried this recipe?Mention @TheKitchenAbroad and tag #thekitchenabroad to be featured!
NUT FREEEGG FREESUGAR FREE
Pollo limonello pasta or turmeric and lemon chicken pasta recipe

Leave a Comment






0 Shares
0 Shares
Share via
Copy link