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
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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