Roasted chicken and pasta top this easy-to-make salad.
MIAMI -- Make this quick Roasted Chicken Pasta Salad and enjoy a family meal at home. It uses only one pot, won't heat up your kitchen, and takes only 20 minutes to make.You can use a purchased rotisserie chicken breast for the salad. It is cooked on the bone and generally is moist and flavorful. Ready-to-use cooked and chopped breast meat also works fine and will shorten the preparation time.Wine tip: How about a nice dry rosé? Swanson Vineyards Rosato di Sangiovese is really dry, really nice and about $25.Helpful hintsPenne or another short-cut pasta can be used.Look for mango chutney in the ethnic or condiment section of the supermarket.Apricot jam can be used instead of chutney.Roasted Chicken Pasta SaladMakes 2 servings.
1/4 pound fusilli (corkscrew-shaped) pasta Rotisserie chicken breast (for 2 cups chopped) 6 tablespoons reduced-fat mayonnaise 2 teaspoons curry powder 6 tablespoons bottled mango chutney Salt and freshly ground pepper
1 cup sliced celery 2 scallions, sliced Romaine lettuce, washed and torn into bite-size pieces (about 4 cups) 1 medium tomato, cut into wedgesPLACE water for pasta on to boil. Meanwhile, remove skin from chicken breast and remove meat from bones. Cut into 1-inch pieces.MIX the mayonnaise, curry powder and chutney in a large bowl. Add salt and pepper to taste. Add chicken and celery; toss well.ADD pasta to boiling water and bring back to the boil. Cook 8 minutes or until pasta is cooked through. Drain and add to the chicken. Toss well. Add more salt and pepper, if needed.PLACE a layer of lettuce leaves on a serving platter. Spoon salad onto lettuce and top with sliced scallion. Place tomatoes around edge of platter and sprinkle with salt and pepper.Nutrition information: Per serving: 654 calories (28 percent from fat), 20.4 grams fat (3.3 grams saturated, 5.3 grams monounsaturated), 100 milligrams cholesterol, 44.5 grams protein, 76.1 grams carbohydrates, 8.1 grams fiber, 903 milligrams sodium.