2 cups water
1 cup diced carrots
1 cup broccoli florets
1 cup tri-color rotini pasta
1/2 pound cooked chicken, cut into cubes
1/2 cup plain nonfat or low-fat yogurt
1/4 cup finely chopped green onions (green part only)
2 tablespoons plus 2 teaspoons reduced-calorie mayonnaise
2 tablespoons grated Parmesan cheese
1/2 teaspoon dried basil, crushed
1/8 teaspoon pepper
Carrot curls (optional)
In a medium saucepan combine water, carrots and broccoli. Cook, covered, 10-15 minutes or until tender-crisp; drain. In a large bowl combine pasta, carrots and broccoli. Toss gently.
In a small bowl combine chicken, yogurt, green onions, mayonnaise, cheese, basil and pepper; mix well. Add to pasta mixture. Toss gently to combine. Cover; chill several hours.
If desired, garnish with carrot curls. Serves 4.
Per serving: 290 calories; 10g fat
