I hosted Presto Pasta Nights a couple of weeks ago. I received many, many wonderful recipes. This one intrigued me with the use of lemons and yogurt in the sauce. So I made it, right away.
The interesting thing about this dish, is that it's equally good, hot or cold. We ate it hot for dinner. But then as a cold salad the next day. Both were very enjoyable.
Diane uses salmon instead of chicken in her recipe. I can see where the lemon and salmon would be a good mix. I tend to be more of a chicken fan so we went with the chicken.
Lemon Chicken Pasta Salad Recipe
Adapted from Diane from My Life in the Charente
18 oz. greek yogurt (3 - 6 oz. tubs)
1/4 cup milk
2 tsp. grated lemon peel (1 large lemon)
1 lb. cooked chicken, shredded
1/2 large onion, chopped
1/2 red pepper, chopped
1 cup peas
Pasta (I used Barilla Whole Grain, Rotini, about 8 oz)
Salt and pepper
Combine yogurt, milk and lemon peel. Mix and set aside.
Cook pasta and drain.
Saute onions in cooking spray for a couple of minutes, add red pepper and peas and cook for about 3 minutes.
Reduce heat to low and add cooked and drained pasta, shredded chicken and yogurt lemon mixture. Gently stir to coat and heat through.
Serve warm or cold.
Total calories = 1750 calories
6 servings = 292 calories per serving
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Calories calculated from calorieking.com. Some numbers are approximate and rounded.