Confetti Pasta Salad with Chicken: Difference between revisions
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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]] | ||
Revision as of 21:14, 3 June 2012
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222533
Confetti Pasta Salad with Chicken
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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
