Rating: 3 stars
7 Ratings
  • 1 star values: 3
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 3

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.

Recipe by Cooking Light May 2000

Gallery

Randy Mayor

Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

209 calories; calories from fat 17%; fat 3.9g; saturated fat 1.1g; mono fat 1g; poly fat 1.4g; protein 16g; carbohydrates 25.7g; fiber 1.9g; cholesterol 30mg; iron 1.8mg; sodium 359mg; calcium 106mg.
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