Recipe of the Week!

Chicken and Past Salad

 

Quick and easy to prepare, this low fat summer chicken and pasta salad makes a light yet filling lunch or supper on a warm summer's evening. Enjoy with a chilled glass of wine.

Ingredients:

• 8 ounces uncooked tube pasta (penne or ziti)
• 1 medium zucchini, chopped
• 1 medium tomato, chopped
• 1 cup peas, thawed
• 1/2 red pepper, chopped
• 1 1/2 cups cooked shredded/chopped chicken breast
• 1/4 cup low fat buttermilk
• 1/4 cup fat-free plain Greek yogurt
• 1/4 cup chopped basil
• Freshly ground black pepper

Preparation:

Cook pasta according to the directions on the package. Rinse with cold water. Add chopped zucchini, tomatoes, peas, red pepper and chicken breast. Combine buttermilk and yogurt. Spoon over salad. Sprinkle basil and toss. Serves 6
Per Serving: Calories 218, Calories from Fat 11, Total Fat 1.3g (sat 0.3g), Cholesterol 23mg, Sodium 75mg, Carbohydrate 35.3g, Fiber 2.9g, Protein 16.3g