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CHICKEN AND PASTA SALAD

Category:    Pasta, Chicken
Yield: 5 servings
 
    1/2 lb Skinless, boneless chicken          1 tb Mayonnaise
           -breasts                            2    Cloves garlic, coarsely
    1/2 lb Skinless, boneless chicken               -chopped
           -thighs                           1/8 ts Black pepper
           Water                               2 c  Cherry tomatoes, halved
           Salt, to taste                      2 c  Bow-tie pasta, cooked and
      8 oz Low fat yogurt                           -drained
      2 tb Olive oil packed sun-dried          8 oz Frozen sugar snap peas,
           -tomatoes, coarsely                      -cooked and drained
           Chopped (Optional)             
 
  Place the chicken ina medium-sized skillet and add water to cover. Bring to
  a boil over high heat.  Reduce the heat to low; cover and simmer for 20
  minutes or until the chicken is tender and the juices run clear when
  pierced with a fork.  Remove the chicken to a large platter.  When cool
  enough to handle, cut into 1-inch slices and return to the platter.
  
  Meanwhile, combine the yogurt, sun-dried tomatoes, mayonnaise, garlic, salt
  and pepper in the container of a food processor or blender. Whirl at high
  speed until smooth.  Gently toss together the remaining ingredients.
  Drizzle over the salad or serve on the side.
  
  Makes 5 servings.


 

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