Golden Chicken & Pasta Salad
Carrot juice gives this dish its golden color and slightly sweet flavor.
  • 8 ounces small pasta shells
  • 1 cup carrot juice
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3/4 pound skinless, boneless chicken breasts
  • 2 cups sugar snap peas
  • 1/3 cup reduced-fat sour cream
  • 2 tablespoons reduced-fat mayonnaise
  • 1/2 teaspoon grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 red bell pepper, cut into 1/4-inch dice

1. In a large pot of boiling water, cook pasta according to package directions; drain.

2. Meanwhile, in large skillet, bring carrot juice, garlic, ginger, 1/4 teaspoon of salt, and 1/2 cup water to a boil over medium heat. Reduce to a simmer, add chicken, cover, and cook 10 minutes turning once, until chicken is cooked through. Add sugar snaps for the last 2 minutes of cooking time.

3. Lift the chicken and vegetables from skillet, reserving 1/2 cup of cooking liquid. When chicken is cool enough to handle, cut into 1/2-inch cubes.

4. In large bowl, combine reserved cooking liquid, remaining 1/4 teaspoon salt, sour cream, mayonnaise, lemon zest, lemon juice, and bell pepper. Add pasta, chicken, and sugar snaps, and toss to combine. Serve at room temperature or chilled.

Nutritional Information
Per serving: 193 calories, 4.8g total fat, 1.7g saturated fat, 0.4g monounsaturated fat, 1.7g polyunsaturated fat, 4.8g dietary fiber, 8g protein, 30g carbohydrate, 12mg cholesterol, 294mg sodium.
Good source of: beta-carotene, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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