Recipe - Basil Chicken And Pasta Salad

Three fourths cup Water
One fourth cup Chablis or other dry white
Wine
One fourth teaspoon Dried basil
6 Black peppercorns
1 Bay leaf
1 Clove garlic halved
One half pound Kip filets
2 tablespoon Nonfat mayonnaise
2 tablespoon Plain nonfat yogurt
1 tablespoon Red wine vinegar
1 tablespoon Olive oil
One half teaspoon Spicy brown mustard
1/8 teaspoon Salt
1/8 teaspoon Pepper
1 cup Rotinicooked w/o salt&fat
1 cup Cherry tomatoes halved
One fourth cup Thinly cut or sliced up green onions
Red leaf lettuce leaves

Combine first six ingredients in a large saucepan; bring to a boil. Add
chicken; cover, reduce heat, and simmer for 13 minutes or until chicken is
done. Remove chicken from saucepan; set aside. Strain cooking liquid,
reserving 2 tablespoons liquid. Discard solids.

Chop chicken; set aside. Combine reserved cooking liquid, mayonnaise, and
next 6 ingredients in a large bowl; stir well. Add chicken, pasta, and next
2 ingredients; toss gently tocoat. Serva at room temperature or chilled on
lettucelined salad plates.

Calories 320 (30% from fat); Protein 30.8g; Fat 10.5g (Sat 1.9g, Mono 6.1g,
Poly 1.5g); Carb 24.6g; Fiber 2.4g; Chol 73mg; Iron 2.3mg; Sodium 433mg;
Calcium 62mg.

Recipe By : Cooking Light

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini