Makes:
9 servings, 1 cup each
Utensil:
5 Qt./4.7 L Roaster with Cover
10" Chef's Gourmet Skillet
3.5 Qt. Double Walled Bowl
Contributed By:
Janet Potts, RD, LD
Ingredients
1
pound
chicken, boneless and skinless, cut into 1⁄2-inch strips
(454
g)
3
cups
whole grain penne pasta
(315
g)
1⁄2
cup
mayonnaise, fat-free
(120
g)
1⁄2
cup
yogurt, non-fat
(123
g)
4
teaspoons
sugar
(20
mL)
2
tablespoons
fresh dill, chopped
(30
mL)
2
teaspoons
lemon zest, shredded, use Cone #1
(4
g)
1⁄2
teaspoon
black pepper
(2.5
mL)
2⁄3
cup
mandarin orange segments
(227
g)
1
cup
red grapes, halved
(151
g)
1⁄4
cup
almonds, sliced
Directions:
- Preheat skillet over medium heat. When several drops of water skitter and dissipate place chicken in skillet; the chicken will stick to the pan. Cook until chicken begins to release, approximately 4 minutes. Turn chicken and continue to cook until chicken is cooked throughout, approximately 4 more minutes. Remove from skillet to cutting board.
- In roaster cook pasta according to directions. Drain.
- In double-sided bowl place mayonnaise, yogurt, sugar, dill, lemon zest and pepper. Mix well.
- Add pasta, chicken, oranges segments, grapes and almonds. toss gently. Chill.
Tips:
- May substitute tuna for chicken.
Directions
Tips
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