Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  plain fat-free yogurt
  16            ounces  low sodium chicken broth
     1/2      teaspoon  grated lemon rind
  6                     black peppercorns
  2                     whole         cloves
  1                     bay leaf
  4                     chicken breast halves skinned & boned -- (4-oz.each)
     1/4      teaspoon  salt
     1/4      teaspoon  pepper -- divided
  1           teaspoon  olive oil
  2               cups  diagonally sliced celery -- (1/4"-thick)
  1         tablespoon  cornstarch
  2        tablespoons  water
  2        tablespoons  fresh lemon juice
  4               cups  hot cooked angel hair -- (8-oz.uncooked)
     1/4           cup  grated fresh Parmesan cheese -- divided
     1/4           cup  chopped fresh parsley -- divided

Preparation:

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. Heat oil in a large non-stick skillet over medium-high heat. Place chicken in skillet; saute 3 minutes or until lightly browned. Add celery; turn chicken breasts over, nestling them into celery. Cover, reduce heat, and cook 5 minutes. Remove chicken and celery from skillet. Cut the chicken into 1-inch pieces. Set chicken and celery aside; keep warm. 4. Add broth to skillet, scraping pan to loosen browned bits. 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. 5. Place hot pasta in a large bowl. Pour yogurt sauce over pasta. 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. Sprinkle with 1 tablespoon Parmesan and 1 tablespoon parsley.

Nutritional Information:

67 Calories (kcal); 3g Total Fat; (34% calories from fat); 7g Protein; 4g Carbohydrate; 4mg Cholesterol; 464mg Sodium