Confetti Pasta Salad with Chicken

Confetti Pasta Salad with Chicken
Photo by Randy Mayor

Ingredients

  • ½ cup finely chopped carrot
  • ¼ cup chopped fresh parsley
  • 1 tablespoon cider vinegar
  • ¾ teaspoon salt
  • ¼ cup dry white wine
  • ¼ teaspoon garlic powder
  • 3 (4-ounce) skinned, boned chicken breast halves
  • + 12 more ingredients
    • ½ cup finely chopped green bell pepper
    • 1 ½ cups plain low-fat yogurt
    • ¼ cup light mayonnaise
    • ½ cup water
    • 4 cups cooked tubetti or ditalini (very short tube-shaped pasta) (about 1 1/3 cups uncooked pasta)
    • ½ cup finely chopped red bell pepper
    • 2 teaspoons spicy brown mustard
    • ¼ teaspoon black pepper
    • 1 large garlic clove, sliced
    • ½ cup chopped celery
    • 2 ½ tablespoons fresh lemon juice
    • ½ teaspoon dried oregano

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 o...

View full recipe at My Recipes

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