Chicken Antonine Crème with Pasta

Ingredients

• 4 cups angel hair hot cooked uncooked ( 8 ounces pasta)
• 1  bay leaf 
• 6  peppercorns black
• 2 cups celery diagonally sliced ()
• 1 tablespoon cornstarch 
• 1 cup yogurt plain fat-free
• 0.3 cup parsley fresh divided chopped
• 2 tablespoons juice of lemon fresh
• 0.5 teaspoon lemon rind grated
• 16 ounce one-third-less sodium chicken broth canned
• 1 teaspoon olive oil 
• 1 ounce parmesan cheese fresh divided grated
• 0.3 teaspoon pepper divided
• 0.3 teaspoon salt 
• 16 ounce skinned 
• 2 tablespoons water 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• sieve
• plastic wrap
• colander
• cheesecloth

Directions

1. Place a colander in a medium bowl. Line colander with 4 layers of cheesecloth, extending cheesecloth over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate.
2. Combine broth, rind, peppercorns, cloves, and bay leaf in a saucepan; bring to a boil. Reduce heat; simmer 10 minutes or until reduced to 1 cup. Strain mixture through a sieve over a bowl; discard solids. Set aside.
3. Sprinkle chicken with salt and 1/8 teaspoon pepper.
4. Heat oil in a large non-stick skillet over medium-high heat.
5. Place chicken in skillet; saute 3 minutes or until lightly browned.
6. Add celery; turn chicken breasts over, nestling them into celery. Cover, reduce heat, and cook 5 minutes.
7. Remove chicken and celery from skillet.
8. Cut the chicken into 1-inch pieces. Set chicken and celery aside; keep warm.
9. Add broth to skillet, scraping pan to loosen browned bits.
10. Combine cornstarch and water. Stir cornstarch mixture into broth; cook 30 seconds. Gradually add broth mixture to yogurt cheese, stirring constantly with a whisk. Stir in juice.
11. Place hot pasta in a large bowl.
12. Pour yogurt sauce over pasta.
13. Add chicken and celery; toss gently to coat. Stir in 3 tablespoons Parmesan, 3 tablespoons parsley, and 1/8 teaspoon pepper. Divide pasta mixture evenly among 4 plates.
14. Sprinkle with 1 tablespoon Parmesan and 1 tablespoon parsley.