Here is a recipe for a treasure of a pasta dish to clip and keep for those days you want something a little special for a light lunch or dinner.
Chicken Pasta Salad
8 oz cavatappi, fusilli, farfalle or other short pasta (about 2 1/2 cups)
3 cups shredded cooked chicken
1 cup red grapes, halved
1 cup sliced celery
1/4 cup thinly sliced red onion
1 cup crumbled havarti, colby or Gouda cheese
? Salt and pepper, to taste
1/4 cup chopped toasted walnuts or almonds
Dressing
1 cup milk
1 clove garlic, minced
2 Tbsp liquid honey
1 Tbsp Dijon mustard
1/2 tsp salt
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/4 cup freshly squeezed lemon juice
1/4 cup plain yogurt
In a large bowl, whisk together milk, garlic, honey, mustard, salt, thyme and rosemary. Gradually whisk in lemon juice. Let stand for 10 minutes or until slightly thickened. Whisk in yogurt.
In a large saucepan, cook pasta according to package directions, until al dente; drain. Rinse under cold running water until cool; drain well.
Add to dressing in bowl with chicken, grapes, celery, onion and cheese and stir gently to coat. Season with salt and pepper. Sprinkle with nuts.
Makes 4 to 6 servings. Tip: Buy a barbecued chicken from the grocery store or cook extra on the weekend and shred the meat to use in this recipe.
Nutritional information per serving: 490 calories; 34 g protein; 47 g carbohydrate; 19 g fat; 3 g fibre; 661 mg sodium.
Source: Dairy Farmers of sa国际传媒
