Confetti Pasta Salad with Chicken

Yield: 8 servings (serving size: 1 cup)

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.

Nutritional Information

Calories:

209 (17% from fat)

Fat:

3.9g (sat 1.1g,mono 1g,poly 1.4g)

Protein:

16g

Carbohydrate:

25.7g

Fiber:

1.9g

Cholesterol:

30mg

Iron:

1.8mg

Sodium:

359mg

Calcium:

106mg