Confetti Pasta Salad with Chicken - Revision history

Jerome at 22:35, 19 October 2024

2024-10-19T22:35:11Z

← Older revision		Revision as of 22:35, 19 October 2024
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	[[Category:Side Dish]]		[[Category:Side Dish]]
	[[Category:Chicken]]		[[Category:Chicken]]
			__NOTOC__
			__NOEDITSECTION__

Jerome at 22:34, 19 October 2024

2024-10-19T22:34:56Z

← Older revision		Revision as of 22:34, 19 October 2024
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	Confetti Pasta Salad with Chicken		Confetti Pasta Salad with Chicken

	~~Rating:~~

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	== Ingredients ==		== Ingredients ==
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	Cooking Light, MAY 2000		Cooking Light, MAY 2000
			[[Category:Salad]]
	[[Category:~~Incomplete~~]] [[Category:~~Complete~~]]		[[Category:Side Dish]]
			[[Category:Chicken]]

Jerome at 21:17, 3 June 2012

2012-06-03T21:17:13Z

← Older revision		Revision as of 21:17, 3 June 2012
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	== Ingredients ==		== Ingredients ==

	1/2 cup water		1/2 cup water

	1/4 cup dry white wine		1/4 cup dry white wine

	3 (4-ounce) skinned, boned chicken breast halves		3 (4-ounce) skinned, boned chicken breast halves

	1 large garlic clove, sliced		1 large garlic clove, sliced

	1 1/2 cups plain low-fat yogurt		1 1/2 cups plain low-fat yogurt

	1/4 cup light mayonnaise		1/4 cup light mayonnaise

	2 1/2 tablespoons fresh lemon juice		2 1/2 tablespoons fresh lemon juice

	1 tablespoon cider vinegar		1 tablespoon cider vinegar

	2 teaspoons spicy brown mustard		2 teaspoons spicy brown mustard

	3/4 teaspoon salt		3/4 teaspoon salt

	1/2 teaspoon dried oregano		1/2 teaspoon dried oregano

	1/4 teaspoon garlic powder		1/4 teaspoon garlic powder

	1/4 teaspoon black pepper		1/4 teaspoon black pepper

	4 cups cooked tubetti or ditalini (very short tube-shaped pasta) (about 1 1/3 cups uncooked pasta)		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 chopped celery

	1/2 cup finely chopped red bell pepper		1/2 cup finely chopped red bell pepper

	1/2 cup finely chopped green bell pepper		1/2 cup finely chopped green bell pepper

	1/2 cup finely chopped carrot		1/2 cup finely chopped carrot

	1/4 cup chopped fresh parsley		1/4 cup chopped fresh parsley

	== Preparation ==		== Preparation ==
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	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. Yield		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. Yield

	8 servings (serving size: 1 cup) Nutritional Information		8 servings (serving size: 1 cup)

			== Nutritional Information ==

	CALORIES 209(17% from fat); FAT 3.9g (sat 1.1g,mono 1g,poly 1.4g); PROTEIN 16g; CHOLESTEROL 30mg; CALCIUM 106mg; SODIUM 359mg; FIBER 1.9g; IRON 1.8mg; CARBOHYDRATE 25.7g		CALORIES 209(17% from fat); FAT 3.9g (sat 1.1g,mono 1g,poly 1.4g); PROTEIN 16g; CHOLESTEROL 30mg; CALCIUM 106mg; SODIUM 359mg; FIBER 1.9g; IRON 1.8mg; CARBOHYDRATE 25.7g

Jerome at 21:16, 3 June 2012

2012-06-03T21:16:29Z

← Older revision		Revision as of 21:16, 3 June 2012
Line 6:		Line 6:

	* Read Reviews		* Read Reviews
	* Rate and Review		* Rate and Review

	Print: Full page \| 3x5 \| 4x6 Send: E-mail \| IM		Print: Full page \| 3x5 \| 4x6 Send: E-mail \| IM

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	== Ingredients ==		== Ingredients ==

	~~======~~ 1/2 cup water ~~======~~		1/2 cup water

	~~======~~ 1/4 cup dry white wine ~~======~~		1/4 cup dry white wine

	~~======~~ 3 (4-ounce) skinned, boned chicken breast halves ~~======~~		3 (4-ounce) skinned, boned chicken breast halves

	~~======~~ 1 large garlic clove, sliced ~~======~~		1 large garlic clove, sliced

	~~======~~ 1 1/2 cups plain low-fat yogurt ~~======~~		1 1/2 cups plain low-fat yogurt

	~~======~~ 1/4 cup light mayonnaise ~~======~~		1/4 cup light mayonnaise

	~~======~~ 2 1/2 tablespoons fresh lemon juice ~~======~~		2 1/2 tablespoons fresh lemon juice

	~~======~~ 1 tablespoon cider vinegar ~~======~~		1 tablespoon cider vinegar

	~~======~~ 2 teaspoons spicy brown mustard ~~======~~		2 teaspoons spicy brown mustard

	~~======~~ 3/4 teaspoon salt ~~======~~		3/4 teaspoon salt

	~~======~~ 1/2 teaspoon dried oregano ~~======~~		1/2 teaspoon dried oregano

	~~======~~ 1/4 teaspoon garlic powder ~~======~~		1/4 teaspoon garlic powder

	~~======~~ 1/4 teaspoon black pepper ~~======~~		1/4 teaspoon black pepper

	~~======~~ 4 cups cooked tubetti or ditalini (very short tube-shaped pasta) (about 1 1/3 cups uncooked pasta) ~~======~~		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 chopped celery

	~~======~~ 1/2 cup finely chopped red bell pepper ~~======~~		1/2 cup finely chopped red bell pepper

	~~======~~ 1/2 cup finely chopped green bell pepper ~~======~~		1/2 cup finely chopped green bell pepper

	~~======~~ 1/2 cup finely chopped carrot ~~======~~		1/2 cup finely chopped carrot

	~~======~~ 1/4 cup chopped fresh parsley ~~======~~		1/4 cup chopped fresh parsley

	~~====~~== Preparation ~~====~~==		== 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.		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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	Cooking Light, MAY 2000		Cooking Light, MAY 2000





	[[Category:Incomplete]] [[Category:Complete]]		[[Category:Incomplete]] [[Category:Complete]]

Jerome at 21:14, 3 June 2012

2012-06-03T21:14:18Z

← Older revision		Revision as of 21:14, 3 June 2012
Line 6:		Line 6:

	* Read Reviews		* Read Reviews
	* Rate and Review		* Rate and Review

	Print: Full page \| 3x5 \| 4x6 Send: E-mail \| IM		Print: Full page \| 3x5 \| 4x6 Send: E-mail \| IM

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	Ingredients		== Ingredients ==

	1/2 cup water		====== 1/2 cup water ======

	1/4 cup dry white wine		====== 1/4 cup dry white wine ======

	3 (4-ounce) skinned, boned chicken breast halves		====== 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.		====== 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.		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.
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	Cooking Light, MAY 2000		Cooking Light, MAY 2000





	[[Category:Incomplete]] [[Category:Complete]]		[[Category:Incomplete]] [[Category:Complete]]

Erin at 21:08, 3 June 2012

2012-06-03T21:08:41Z

← Older revision		Revision as of 21:08, 3 June 2012
Line 1:		Line 1:
	http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222533		http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222533

	Confetti Pasta Salad with Chicken		Confetti Pasta Salad with Chicken

	Rating:		Rating:

	* Read Reviews		* Read Reviews
	* Rate and Review		* Rate and Review

	Print: Full page \| 3x5 \| 4x6		Print: Full page \| 3x5 \| 4x6 Send: E-mail \| IM
	Send: E-mail \| IM

	* Add to Saved Recipes		* Add to Saved Recipes
	* Add to Saved Menus		* Add to Saved Menus
	* Add to Shopping List		* Add to Shopping List
	* Add a Note		* Add a Note

	Ingredients		Ingredients

	1/2 cup water		1/2 cup water
	1/4 cup dry white wine
			1/4 cup dry white wine

	3 (4-ounce) skinned, boned chicken breast halves		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.		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. Yield

	~~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.~~		8 servings (serving size: 1 cup) Nutritional Information
	~~Yield~~

	~~8 servings~~ (~~serving size:~~ 1 ~~cup~~)		CALORIES 209(17% from fat); FAT 3.9g (sat 1.1g,mono 1g,poly 1.4g); PROTEIN 16g; CHOLESTEROL 30mg; CALCIUM 106mg; SODIUM 359mg; FIBER 1.9g; IRON 1.8mg; CARBOHYDRATE 25.7g
	~~Nutritional Information~~

	~~CALORIES 209(17% from fat); FAT 3.9g (sat 1.1g~~,~~mono 1g,poly 1.4g); PROTEIN 16g; CHOLESTEROL 30mg; CALCIUM 106mg; SODIUM 359mg; FIBER 1.9g; IRON 1.8mg; CARBOHYDRATE 25.7g~~		Cooking Light, MAY 2000

	~~Cooking Light, MAY 2000~~		[[Category:Incomplete]] [[Category:Complete]]
	[[Category:Incomplete]][[Category:Complete]]

Jerome at 01:45, 9 December 2007

2007-12-09T01:45:13Z

← Older revision		Revision as of 01:45, 9 December 2007
Line 51:		Line 51:

	Cooking Light, MAY 2000		Cooking Light, MAY 2000
			[[Category:Incomplete]][[Category:Complete]]

Erin at 01:50, 17 May 2007

2007-05-17T01:50:19Z

New page

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222533

Confetti Pasta Salad with Chicken

Rating:

* Read Reviews
* Rate and Review

Print: Full page | 3x5 | 4x6
Send: E-mail | IM

* Add to Saved Recipes
* Add to Saved Menus
* Add to Shopping List
* Add a Note

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.
Yield

8 servings (serving size: 1 cup)
Nutritional Information

CALORIES 209(17% from fat); FAT 3.9g (sat 1.1g,mono 1g,poly 1.4g); PROTEIN 16g; CHOLESTEROL 30mg; CALCIUM 106mg; SODIUM 359mg; FIBER 1.9g; IRON 1.8mg; CARBOHYDRATE 25.7g

Cooking Light, MAY 2000