Chicken Tarragon Pasta Salad
12 oz Fusilli or Rotini
12 oz boneless skinless breast cut in 1 inch cubes
1 1/2 cups chopped broccoli
1/2 cup diced carrots
1 1/2 cups diced red peppers
3/4 cup diced green peppers
1/2 cup diced red onions
Dressing
1/2 cup 2% yogurt
1/3 cup light mayo
3 tblspoon lemon juice
1/3 cup chopped fresh tarragon or dill(3 tsp if dried)
2 1/2 tbsp honey
2 tsp crushed garlic
1 1/2 tsp Dijon Mustard
Directions 1. Cook Pasta in boiling water until al denté. Rinse with cold water, drain and place in serving bowl.
2. sauté chicken till no longer pink (approx 3 min). Cool and add to pasta
3. Blanch Broccoli in boiling water until tender (personally i think steaming would be better). Drain ad refresh with cold water; add to pasta. Add Peppers ond onion.
4. Make the dressing: Combine yogurt, light mayo, lemon juice, tarragon, honey, garlic and mustard until mixed. Pour over Pasta and Toss.
Salad and dressing can be made the day before, do not toss until ready to serve.
Serves 6-8
Nutritional Info:
Calories 331
Sodium 131 mg
Fiber: 4g
Protein: 19g
Fat: 6g
Saturated 0.9g
Cholesterol 34mg
Carbs 51g
ORIGINAL: Lynx100
Tried the Chicken Tarragon. Heres the ratings:
Time to cook/Ease of preperation: 4/5
Taste: 4/5
Nutrition wise: 4/5
It was a pretty good overall scoring a 12 out of 15.
<message edited by The Sheep Man on Monday, May 09, 2005 3:39 AM>