This is a great summer pasta salad because it has a hint of lemon flavor. The chicken and penne pasta are tossed with plain low-fat yogurt, which I think adds great depth. It's a nice, different pasta salad that doesn't take too long to make.
Ingredients:
8 oz. (about 1/2 a box) penne pasta
2 1/2 c. shredded rotisserie chicken
1 c. plain low-fat yogurt
1/2 c. parsley, chopped
2 T. toasted almonds, finely chopped
1 t. finely grated lemon zest
2 T. lemon juice
salt and pepper to taste
Ingredients:8 oz. (about 1/2 a box) penne pasta
2 1/2 c. shredded rotisserie chicken
1 c. plain low-fat yogurt
1/2 c. parsley, chopped
2 T. toasted almonds, finely chopped
1 t. finely grated lemon zest
2 T. lemon juice
salt and pepper to taste
In a large pot, boil water and cook your penne according to directions. Reserve about 1/4 c. of the pasta water. Drain and run under cold water to cool. In a large bowl, stir together all ingredients, including pasta. If you need to thin the sauce, add some of the pasta water. You can store in the fridge up to one day before serving.
*Note: If you need to toast your almonds, cook them for about 2 mins. on each side in a non-stick skillet over medium-high heat. You shouldn't need cooking spray, but watch the almonds, they burn easily.
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