peppered salisbury steak pasta with a chobani cream sauce {#madewithchobani project}

first off let me say it's always so nice to hear from you guys and some of you say the sweetest things and for that i appreciate your encouragement, comments, constructive criticisms, etc. the other day i got a fun email that chobani {ya know the awesome greek yogurt company} liked my page and asked if i could create a meal using their yogurt and share it with you and them {#madewithchobani project}.. the answer was of course yes.. i love their yogurt.. one of my favorite afternoon snacks is a chobani vanilla yogurt with about 12 chocolate chips tossed in!! umm yummm.. i also use is it in sauces and what not to add creaminess when i am trying to stay away from heavy cream or half and half.. it's a great substitute for sour cream as well...

coincidentally the  day i was asked to participate in the #madewithchobani project i was creating a new dish in my noggin!! lately after work i've been working on furniture projects and so the time spent in the kitchen has been reduced.. i had initially planned on making salisbury steak meatballs.. but then on  my way home i started thinking do i really want to go home and make meatballs?? and the answer was no, i had a headboard to paint {that project being posted next week} so i thought what if i just cooked the ground turkey with all the ingredients i would use for the meatballs toss it with some pasta and add a cream sauce.. and well guess what!! that's what i did and it was a huge success!! we both loved it.. and so easy..

peppered salisbury steak pasta with a chobani cream sauce
prep time: 5 minutes
cooking time: 30-40 minutes
servings: 4-6

1 onion, diced
1 lb. ground turkey {or beef}
1 tblsp. mustard
1 tblsp. spicy ketchup {regular is ok too}
1/2 tblsp. worcestershire sauce
salt and pepper to taste
olive oil


1/2 cup chicken broth {you might need to add a skosh more start with 1/2 cup and see}
1/2 tblsp. worcestershire sauce
1 cup chobani greek yogurt

2 cups macaroni cooked to package directions {i used small shells}
minced fresh parsley {garnish/optional}
salt and pepper


heat two twirls around the pan of olive oil over medium heat in a large skillet.. once olive oil is hot add onions and a dash of salt and cook until tender.. about 4 minutes.. add ground meat and cook until no longer pink.. then add salt, pepper, worcestershire, ketchup and mustard.. mix well.. in a small mixing bowl combine chicken broth, worcestershire sauce and yogurt and whisk together.. then add chobani greek yogurt/chicken broth to the pan.. stir until everything is well combined.. add your cooked noodles and about 3 tsp. of pepper {hence the name peppered pasta} the peppery taste goes very well with the creaminess of the yogurt.. reduce the heat to simmer and cook another 15 or so minutes so that everything has a chance to meld and get all cozy and comfortable together...... once well combined and everything is heated through sprinkle with parsley and serve in a big bowl.. {if you don't like pepper or at least not that much you do not need to add it.. it's a personal preference..}

enjoy and get cook'n!!
*disclaimer-i was asked to participate in the #madewithchobani project, i was not compensated in any way and the opinions expressed in this post are my own*


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