Ingredients
1/2 lb Skinless, boneless chicken breasts
2 Cloves garlic, chopped coarsely
1/2 lb Skinless, boneless chicken thighs
1/8 ts Black pepper
Water
2 c Cherry tomatoes, halved
Salt, to taste
2 c Bow-tie pasta, cooked and-drained
8 oz Low fat yogurt
2 tb Olive oil packed sun-dried
8 oz Frozen sugar snap
-tomatoes, coarsely Chopped
Peas,-cooked and drained
1 tb Mayonnaise
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Place the chicken ina medium-sized skillet
and add water to cover. Bring to
a boil over high heat. Reduce the heat to low; cover and simmer
for 20
minutes or until the chicken is tender and the juices run clear
when
pierced with a fork. Remove the chicken to a large platter.
When cool
enough to handle, cut into 1-inch slices and return to the platter.
Meanwhile, combine the yogurt, sun-dried tomatoes, mayonnaise,
garlic, salt
and pepper in the container of a food processor or blender.
Whirl at high
speed until smooth. Gently toss together the remaining ingredients.
Drizzle over the salad or serve on the side.
Makes 5 servings.
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