Basil Chicken And Pasta Salad

Recipe Ingredients

3/4 cup	177ml	Water
1/4 cup	59ml	Chablis or other dry white
		Wine
1/4 teaspoon	1.3ml	Dried basil
6		Black peppercorns
1		Bay leaf
1		Garlic - halved
1/2 lb	227g / 8oz	Kip filets
2 tablespoons	30ml	Nonfat mayonnaise
2 tablespoons	30ml	Plain nonfat yogurt
1 tablespoon	15ml	Red wine vinegar
1 tablespoon	15ml	Olive oil
1/2 teaspoon	2.5ml	Spicy brown mustard
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Pepper
1 cup	237ml	Rotini-cooked w/o salt&fat
1 cup	62g / 2.2oz	Cherry tomatoes - halved
1/4 cup	15g / 0.5oz	Thinly sliced green onions
		Red leaf lettuce leaves

Recipe Instructions

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

Source:
Molto Mario

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