Basil Chicken And Pasta Salad Recipe

• 3/4 c. Water
• 1/4 c. Chablis or possibly other dry white Wine
• 1/4 tsp Dry basil
• 6 x Black peppercorns
• 1 x Bay leaf
• 1 x Clove garlic -- halved
• 1/2 lb Kip filets
• 2 Tbsp. Nonfat mayonnaise
• 2 Tbsp. Plain nonfat yogurt
• 1 Tbsp. Red wine vinegar
• 1 Tbsp. Extra virgin olive oil
• 1/2 tsp Spicy brown mustard
• 1/8 tsp Salt
• 1/8 tsp Pepper
• 1 c. Rotini-cooked w/o salt&fat
• 1 c. Cherry tomatoes -- halved
• 1/4 c. Thinly sliced green onions Red leaf lettuce leaves

1. Combine first six ingredients in a large saucepan; bring to a boil.
2. Add in chicken; cover, reduce heat, and simmer for 13 min or possibly till chicken is done.
3. Remove chicken from saucepan; set aside.
4. Strain cooking liquid, reserving 2 Tbsp.
5. liquid.
6. Throw away solids.
7. Chop chicken; set aside.
8. Combine reserved cooking liquid, mayonnaise, and next 6 ingredients in a large bowl; stir well.
9. Add in chicken, pasta, and next 2 ingredients; toss gently tocoat.
10. Serva at room temperature or possibly chilled on lettuce-lined salad plates.

water, chablis, basil, black peppercorns, bay leaf, clove garlic, filets, mayonnaise, nonfat yogurt, red wine vinegar, extra virgin olive oil, brown mustard, salt, pepper, rotini, tomatoes

Taken from cookeatshare.com/recipes/basil-chicken-and-pasta-salad-80092 (may not work)