Categories: Chicken, Pasta, Salad

Ingredients

• 2 cups penne pasta (7 oz.) or 2 cups mostaccioli pasta (7 oz.)
• 8 ounces fresh asparagus, trimmed and cut into 1 inch pieces
• 1 1/3 cups baby carrots, quartered lengthwise
• 1/2 cup frozen baby sweet peas
• 2 cups cubed cooked chicken
• Dressing:
• 1 (6 ounce) container lemon yogurt (Yoplait fat free Lemon Burst Yogurt)
• 1/4 cup mayonnaise or 1/4 cup salad dressing
• 2 tablespoons chopped fresh chives
• 1/4 teaspoon salt (to taste)
• 1/8 teaspoon pepper (to taste)
• 1 clove garlic, minced

Directions

1. Cook pasta according to package directions, adding asparagus, carrots, and peas during the last 5-7 minutes of cooking time; cook until asparagus is crisp-tender. Drain, rinse with cold water to cool; drain well.

2. In a large bowl, mix cooked pasta with vegetables and chicken.

3. In a small bowl, mix dressing ingredients until well blended.

4. Pour over salad; toss gently to coat.

5. Serve immediately or cover and refrigerate until serving time.

6. Garnish with additional chives.

Email to a friend | Print this recipe | Back