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 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]]

Revision as of 21:16, 3 June 2012

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

Confetti Pasta Salad with Chicken

Rating:

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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