1 (8-ounce) carton plain fat-free yogurt
1 tablespoon minced fresh or 1 teaspoon dried dill
1 tablespoon minced fresh mint or 1 teaspoon dried mint flakes
1 tablespoon coarse-grained mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon pepper
1/4 teaspoon salt
3 cups cooked fusilli (about 6 ounces uncooked twisted spaghetti)
2 cups skinned, cubed roasted chicken breast (about 8 ounces)
1 cup diced green bell pepper
1 cup diced tomato
1/2 cup thinly sliced green onions
1 (14-ounce) can quartered artichoke hearts, drained
Combine yogurt, dill, mint, mustard, Worcestershire sauce, pepper and salt in a large bowl; stir well. Add pasta and remaining ingredients; toss gently to coat.
Yield: 5 servings (serving size: 1-1/2 cups).
Nutritional Information:
CALORIES 281 (11% from fat); FAT 3.5g (sat 0.8g, mono 0.9g, poly 0.9g); PROTEIN 25g; CARB 37.6g; FIBER 2.6g; CHOL 44mg; IRON 3.3mg; SODIUM 314mg; CALC 148mg