Chicken-Peanut Pasta
INGREDIENTS:
9 oz Pkg Frozen French Cut Green
-Beans -- thawed
3 c Chicken Breast -- cooked &
Shredded
3 c Fusilli Pasta -- cooked w/o
Salt or f
1 c Fresh Blueberries
3/4 c Celery -- thinly sliced
1/4 c Green Onion -- thinly
Sliced
2 tb Fresh Oregano -- finely
Chopped
1/2 c Plain Low-Fat Yogurt --
(plus 2 Tbsp.)
1/4 c Mayonnaise -- (plus 1 Tbsp
3 tb Blueberry Vinegar
1/2 ts Salt
1/2 ts Black Pepper -- coarsely
Ground
Lettuce Leaves --
(optional)
9 oz Pkg Frozen French Cut Green
-Beans -- thawed
3 c Chicken Breast -- cooked &
Shredded
3 c Fusilli Pasta -- cooked w/o
Salt or f
1 c Fresh Blueberries
3/4 c Celery -- thinly sliced
1/4 c Green Onion -- thinly
Sliced
2 tb Fresh Oregano -- finely
Chopped
1/2 c Plain Low-Fat Yogurt --
(plus 2 Tbsp.)
1/4 c Mayonnaise -- (plus 1 Tbsp
3 tb Blueberry Vinegar
1/2 ts Salt
1/2 ts Black Pepper -- coarsely
Ground
Lettuce Leaves --
(optional)
Place green beans between paper towels and squeeeze until barely moist. Combine green beans and next 6 ingredients in a large bowl. Combine yogurt and next 4 ingredients in a bowl; stir well. Pour over chicken mixture, toss gently. Cover and chill 2 hours. Serve on a lettuce-lined serving plate.
Yield: 6 servings
Yield: 6 servings