Confetti Pasta Salad with Chicken

Confetti Pasta Salad with Chicken Recipe
Randy Mayor
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.

 

Yield:

8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

May 2000
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