Chicken Pasta Salad
Recipe provided by: Recipe AmericaRecipe Number: 820
Original recipe yield: 6
Prep Time: 0 min
Cook Time: 0 min
Ingredients:
10-oz uncooked spiral pasta (using multicolored vegetable spirals makes a colorful salad)
2 cups frozen asparagus tips
2 cup yellow squash
sliced
1 cup red pepper diced (about 1 medium)
4 chicken breasts
boned and skinned
1 packet Butter Buds
reconstituted
1/3 cup roasted unsalted cashews (or other nuts)
Crumb MixtureCracker:
1/2 cup cracker meal (or flour)
1/4 tsp black pepper
Dressing:
1/2 cup nonfat plain yogurt
1 Tbsp Lite Miracle Whip
1 cup lowfat milk
1 small packet Good Seasons salad dressing mix
or use your own seasonings
Directions:
Dip chicken breasts in Butter Buds mixture, then dip into cracker crumb/seasoning mixture (in a separate bowl). Place on a lightly greased or teflon baking sheet in a pre-heated 400 dgree oven for about 25 minutes (turn chicken over after about 12 minutes). While chicken is cooking, boil pasta, lightly steam vegetables and dice red pepper. Then mix dressing ingredients in processor or blender.
When chicken breast is cooked, cut into thin slices or chunks and toss everything together in a large serving bowl. Serve chilled. (6 main course servings)