I use a purchased rotisserie chicken breast for the salad. It is cooked on the bone and generally is moist and flavorful. Ready-to-use cooked and chopped breast meat also works fine and will shorten the preparation time.
This meal contains 654 calories per serving with 28 percent of calories from fat.
Wine tip: Something pink seems appropriate for Mom. How about a nice dry ros�? Swanson Vineyards Rosato di Sangiovese is really dry, really nice and about $25.
•Penne or another, short cut pasta can be used.
•Look for mango chutney in the ethnic or condiment section of the supermarket.
•Apricot jam can be used instead of chutney.
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.
Nutritional information 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.