Basil chicken & pasta salad

2 Servings

Ingredients

Quantity Ingredient
¾ cup Water
¼ cup Chablis or other dry white
Wine
¼ teaspoon Dried basil
6 Black peppercorns
1 Bay leaf
1 Clove garlic -- halved
½ pounds Kip filets
2 tablespoons Nonfat mayonnaise
2 tablespoons Plain nonfat yogurt
1 tablespoon Red wine vinegar
1 tablespoon Olive oil
½ teaspoon Spicy brown mustard
⅛ teaspoon Salt
⅛ teaspoon Pepper
1 cup Rotini-cooked w/o salt&fat
1 cup Cherry tomatoes -- halved
¼ cup Thinly sliced green onions
Red leaf lettuce leaves

Directions

Combine first six ingredients in a large saucepan; bring to a boil.

Add chicken; cover, reduce heat, and simmer for 13 minutes or until chicken is done. Remove chicken from saucepan; set aside. Strain cooking liquid, reserving 2 tablespoons liquid. Discard solids.

Chop chicken; set aside. Combine reserved cooking liquid, mayonnaise, and next 6 ingredients in a large bowl; stir well. Add chicken, pasta, and next 2 ingredients; toss gently tocoat. Serva at room temperature or chilled on lettuce-lined salad plates.

Calories 320 (30% from fat); Protein 30.8g; Fat 10.5g (Sat 1.9g, Mono 6.1g, Poly 1.5g); Carb 24.6g; Fiber 2.4g; Chol 73mg; Iron 2.3mg; Sodium 433mg; Calcium 62mg.

Recipe By : Cooking Light

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