Confetti Pasta Salad with Chicken: Difference between revisions
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== Ingredients == | == 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. | 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]] | ||