Confetti Pasta Salad with Chicken |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
A colorful medley of chopped fresh veggies gives this creamy pasta salad both color and flavor. For a shortcut, you can use rotisserie chicken instead of simmering fresh chicken breasts. Or, stir in leftover grilled chicken. Ingredients:
1/2 cup water |
1/4 cup dry white wine |
3 (4-ounce) skinned, boned chicken breast halves |
1 large garlic clove, sliced |
1 1/2 cups plain low-fat yogurt |
1/4 cup light mayonnaise |
2 1/2 tablespoons fresh lemon juice |
1 tablespoon cider vinegar |
2 teaspoons spicy brown mustard |
3/4 teaspoon salt |
1/2 teaspoon dried oregano |
1/4 teaspoon garlic powder |
1/4 teaspoon black pepper |
4 cups cooked tubetti or ditalini (very short tube-shaped pasta) (about 1 1/3 cups uncooked pasta) |
1/2 cup chopped celery |
1/2 cup finely chopped red bell pepper |
1/2 cup finely chopped green bell pepper |
1/2 cup finely chopped carrot |
1/4 cup chopped fresh parsley |
Directions:
1. Combine the first 4 ingredients in a saucepan; bring to a simmer. Cover and simmer for 15 minutes or until the chicken is done. Remove the chicken pieces from broth; cool and coarsely chop. Bring broth to a boil over high heat; cook until reduced to 1/4 cup (about 5 minutes). Cool.
2. Spoon yogurt onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels, and let stand 5 minutes. Scrape into a bowl using a rubber spatula.
3. Combine the reduced broth, yogurt, mayonnaise, and next 7 ingredients (mayonnaise through black pepper) in a large bowl. Stir in the chicken, pasta, and the remaining ingredients. Cover and chill thoroughly.
|
|