California Pasta Salad w/Chicken
8 ounces of mostaccioli
1/2 roasted chicken, skinned, boned, and cut into small pieces
3/4 cup of Gouda cheese, diced
1 small endive, torn into pieces
1 cup of seedless red grapes, halved
3/4 cup of plain yogurt
1 1/4 cups of heavy whipping cream
1/2 cup of chopped fresh basil or 1 teaspoon of dried basil
1/2 cup of chopped fresh chives or 2 tablespoons of dried chives
Salt and pepper to taste
A pinch of paprika
Juice of 1/2 lemon
Cook pasta in boiling, salted water until tender; following package
directions; drain.
Combine chicken, cheese, endive, pasta, and grapes together in mixing bowl.
Mix yogurt, cream, and chopped herbs together. Add salt, pepper, paprika,
and lemon juice, mixing well. Pour yogurt dressing over pasta mixture and
mix well. Cover and refrigerate for 45minutes, then serve. Serves 4 |
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