Friday, January 22, 2010

Friday Favorites

This is a light recipe, but it tastes delicious! :)

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

Critiques ~
Brian: "This is good stuff"
Zachary: "This is heaven!"
Anna: "Wonderful!"
Amelia: At first glance..."This is yucky"...then she actually ate a bite..."I love it!"

1 comment:

Veronique said...

I am totaly going to make this some time this week. Your AMAZING!