Confetti Pasta Salad with Chicken

By tcasteel2000

Cooking Light

MAY 2000

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

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.