Basil chicken and 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini