1 boneless, skinless, cooked broiler-fryer chicken, cut into pieces
1/2 cup chicken broth
1/4 teaspoon freshly ground black pepper
1 cup nonfat cottage cheese
2 tablespoons fresh lemon juice
1/2 teaspoon Bouquet Garni
1 garlic clove, minced
1/4 cup chopped pimento, drained
6 ounces tri-color rotelle pasta, cooked
2 tablespoons freshly grated Romano cheese


1. In Dutch oven, place chicken, chicken broth and pepper and heat over medium heat, about 2 minutes. Meanwhile, in food processor or blender, combine the cottage cheese and lemon juice; process until smooth, about 1 minute. Add Bouquet Garni and garlic; process 30 seconds more.
2. Remove chicken from heat and stir in cottage cheese mixture. Add chopped pimento and rotelle. Stir and return to low heat about 2 minutes or until heated through.
3. Place chicken mixture in serving dish and sprinkle with cheese. Serve hot or chill in refrigerator and serve as a salad.

If Bouquet Garni is unavailable, use a mixture of 1/4 teaspoon chopped parsley, 1/8 teaspoon thyme and 1/8 teaspoon crumbled bay leaf in the following recipe.

Hot or Cold Chicken Pasta Salad
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