A Springy Dish

Chicken Pasta Salad with Nectarines and Grapes
Serves 4

3 boneless skinless chicken breasts (about 12 oz)
1 cup uncooked pasta shells
½ cup fat free mayonnaise
½ cup plain non fat yogurt
2 TBS fresh lime juice (or bottled)
1 TBS packed light brown sugar
1 tsp dry mustard
1 tsp ground ginger
3 nectarines, coarsely chopped (if you can’t find nectarines use peaches, frozen peaches will work, don’t use canned)
1 cup green grapes (or red if you prefer)
Lettuce leaves (optional)

1) Spray medium size skillet with nonstick cooking spray. Heat over medium heat until hot. Add chicken; cook 3 minutes on each side or until chicken is no longer pink in center. Remove from skillet, refrigerate 10 minutes. Cut chicken into cubes.
2) Cook pasta according to package directions, omit salt or fat, when done, drain and rinse with cold water and drain again.
3) Combine mayonnaise, yogurt, lime juice, brown sugar, mustard and ginger in small bowl. Add chicken, pasta, nectarines and grapes, toss well until coated with dressing. Serve on lettuce if desired.
Calories: 280
Total Fat: 3 g
Saturated Fat: 1 g
Protein :19 g
Carbohydrate: 48 g
Cholesterol: 35 mg
Dietary Fiber: 2 g
Sodium: 305 mg

From Diabetic Cooking May/June 2010