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Confetti Pasta Salad with Chicken

Randy Mayor
Yield 8 servings (serving size: 1 cup)
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

Nutrition Information

  • calories 209
  • caloriesfromfat 17 %
  • fat 3.9 g
  • satfat 1.1 g
  • monofat 1 g
  • polyfat 1.4 g
  • protein 16 g
  • carbohydrate 25.7 g
  • fiber 1.9 g
  • cholesterol 30 mg
  • iron 1.8 mg
  • sodium 359 mg
  • calcium 106 mg

How to Make It

  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.