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.
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
How to Make It
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.
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.
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.
This is a good salad, but does not feed eight as a main dish, only as a side. But with the chicken, shouldn't it be a main dish? In any event, save yourself some trouble with the yogurt and strain Greek yogurt instead of all the bother with the regular yogurt. Also, do not be tempted to cut down on the liquids; I almost did and am glad I didn't. Any excess liquid is absorbed into the salad as it chills in the refrigerator.
To the reviewer that gave it one star - lime juice is not a good sub for lemon juice. Also, it really annoys me when people change the recipe significantly and then say it wasn't good! Try it as written - especially if you don't know how to make adequate substitions!! You can't sub a WHOLE chicken for 12 oz breast meat! Obv that will change the texture, flavor etc.
if you can't make it as posted for whatever reason and it doesn't come out well, you are not credible as a reviewer.
I make this exactly as posted and it is a great, light lunch. If you don't like vegetables, don't try it. Delish for those of us who do.
After trying this recipe cold and not really caring for it, I took another reveiwer's advice and tried it warm, and it wasn't as bad. This recipe just doesn't have the flavor I'd expect from all the ingredients. I did make a few modifications. I used meat from a whole chicken that I boiled, then used the broth from that mixed with wine and garlic for the reduction. I also did not have lemon so I used lime juice instead. I would not make this recipe again.
I made this for my workday lunch for the week, and it is excellent! I tweaked a few things .... I used cilantro instead of parsley, whole wheat spiral pasta and added a clove of garlic to the chicken simmer. It's wonderful. Very flavorful and very healthy. I'll definitely keep this one in my recipe file.
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