Confetti Pasta Salad with Chicken
By MJH
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
Details
Adapted from mhrecipes.com
Preparation
Step 1
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.
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