Friday, January 22, 2010
Sous Chef: no one today (all busy playing!)
Recipe: Creamy Chicken Primavera (Light Cooking Cookbook, 1994)
2 cups water
1 cup carrots, diced
1 cup broccoli flowerets
1 cup tri-colored rotini pasta (I used whole wheat)
1/2 pound cooked chicken, cut into cubes
1/2 cup plain non-fat yogurt
1/4 green onion, finely chopped (green part only)
2 T. plus 2 tsp. reduced-calorie mayonnaise
2 T. grated parmesan cheese
1/2 tsp. dried, basil
1/8 tsp. black pepper
1/4 - 1/2 tsp. salt
In a medium saucepan combine water, carrots and broccoli. Cook, covered, 10-15 minutes or until tender-crisp; drain. Cook pasta according to package directions; rinse and drain. In a large bowl combine pasta, carrots, and broccoli. Toss gently.
In a small bowl combine yogurt, green onions, mayonnaise, cheese, basil, pepper and salt; mix well. Add chicken and then add to pasta mixture. Toss gently to combine. Cover; chill several hours. *NOTE: I served the dish warm and it was great! I think in the summer I might serve it chilled.
Weight Watcher Points for 1/4 of the recipe: 4 points
Brian: "This is good stuff"
Zachary: "This is heaven!"
Amelia: At first glance..."This is yucky"...then she actually ate a bite..."I love it!"