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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is from the Thursday magazine's issue dated June 15th-21st'2006 Food Facts column by Monika Seth. Enjoy! Ingredients:
1 lb boneless chicken breast |
2 cups pasta |
1 cup low-fat yogurt |
1 teaspoon mustard |
2 celery ribs, thinly sliced |
1 cup baby peas, cooked, drained and cooled |
1 cup red seedless grapes, washed and sliced |
salt |
pepper |
Directions:
1. In a pan cook the chicken breasts until tender.
2. Drain and chill.
3. In the meantime, in a large pot cook pasta until al dente.
4. Drain and rinse under cold water.
5. Mix yoghurt, mustard, salt and pepper into the pasta.
6. Now cut the chicken into bite-sized pieces and add it to this mixture.
7. Fold in pasta, celery, peas and grapes.
8. Toss well, cover and refrigerate for an hour and then serve.
9. Enjoy!
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