Roasted Chicken Pasta Salad
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 wedges
Place 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. Makes 2 servings.
Per serving: 654 calories (28 percent from fat), 20.4 g fat (3.3 g saturated, 5.3 g monounsaturated), 100 mg cholesterol, 44.5 g protein, 76.1 g carbohydrates, 8.1 g fiber, 903 mg sodium.