Summer Pasta Salad with Chicken, Mint, and Dill

recipe

Yield:

5 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 281
Caloriesfromfat 11 %
Fat 3.5 g
Satfat 0.8 g
Monofat 0.9 g
Polyfat 0.9 g
Protein 25 g
Carbohydrate 37.6 g
Fiber 2.6 g
Cholesterol 44 mg
Iron 3.3 mg
Sodium 314 mg
Calcium 148 mg

Ingredients

1 (8-ounce) carton plain fat-free yogurt
1 tablespoon minced fresh or 1 teaspoon dried dill
1 tablespoon minced fresh mint or 1 teaspoon dried mint flakes
1 tablespoon coarse-grained mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon pepper
1/4 teaspoon salt
3 cups cooked fusilli (about 6 ounces uncooked twisted spaghetti)
2 cups skinned, cubed roasted chicken breast (about 8 ounces)
1 cup diced green bell pepper
1 cup diced tomato
1/2 cup thinly sliced green onions
1 (14-ounce) can quartered artichoke hearts, drained

Preparation

Combine first 7 ingredients in a large bowl; stir well. Add pasta and remaining ingredients; toss gently to coat.

July 1997
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