EN DE FR ES PT IT
Chicken Strips with Mushrooms, Whole-Wheat Pasta & Mixed Salad
Recipe

Chicken Strips with Mushrooms, Whole-Wheat Pasta & Mixed Salad

Main • Switzerland

Quick pan-seared chicken strips with mushrooms in a light yogurt-mustard sauce, served over whole-wheat pasta with a simple Swiss-style mixed salad.

Why smarter

Uses whole-wheat pasta for more fibre, keeps the sauce creamy with yogurt instead of cream, and rounds the plate out with a generous side salad.

Chef tip

To keep yogurt sauce smooth, take the pan off the heat before stirring in the yogurt, then gently warm without boiling.

Soft line

Comforting, creamy and still light enough for everyday.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Whole-wheat pasta (penne or fusilli) 280.000 g whole-wheat pasta
2 Chicken breast, sliced into strips 500.000 g chicken breast
3 Button mushrooms, sliced 300.000 g mushrooms
4 Onion, finely sliced 1.000 medium onion
5 Garlic, finely chopped 2.000 cloves garlic
6 Canola oil (rapeseed oil) 2.000 tsp canola oil divided
7 Low-salt chicken stock 150.000 ml chicken stock
8 Plain skyr or low-fat Greek yogurt 150.000 g skyr or low-fat Greek yogurt
9 Dijon mustard 2.000 tsp Dijon mustard
10 Lemon juice 1.000 tbsp lemon juice
11 Fresh parsley, chopped 2.000 tbsp parsley
12 Mixed salad leaves (e.g., lamb’s lettuce/mâche and lettuce) 150.000 g mixed salad leaves
13 Cherry tomatoes, halved 200.000 g cherry tomatoes
14 Cucumber, sliced 0.500 medium cucumber
15 Balsamic vinegar 2.000 tbsp balsamic vinegar
16 Extra-virgin olive oil (for the salad dressing) 1.000 tbsp olive oil
17 Salt and black pepper salt and black pepper to taste

Method

  1. Bring a large pot of salted water to the boil and cook the whole-wheat pasta until al dente. Reserve a small cup of pasta water, then drain.
  2. While the pasta cooks, season the chicken strips with salt and pepper.
  3. Heat 1 tsp canola oil in a large non-stick pan over medium-high heat. Sear the chicken strips for 3–5 minutes until just cooked through; remove to a plate.
  4. Add the remaining 1 tsp canola oil to the same pan. Sauté onion and mushrooms for 5–6 minutes until the mushrooms release their liquid and start to brown. Stir in the garlic for 30 seconds.
  5. Add the stock and simmer for 2 minutes, scraping up any browned bits. Stir in Dijon mustard and lemon juice.
  6. Take the pan off the heat and stir in the skyr/yogurt until smooth. Return to very low heat to warm through (do not boil).
  7. Add the chicken back to the pan and toss to coat. If needed, loosen with a splash of reserved pasta water. Stir in parsley and adjust seasoning.
  8. Toss salad leaves, tomatoes and cucumber with balsamic vinegar, olive oil, salt and pepper. Serve the chicken and mushrooms over the pasta with the mixed salad on the side.