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