PASTA SALAD WITH CHICKEN, RAISINS, AND ALMONDS

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Pasta Salad with Chicken, Raisins, and Almonds image

This recipe works well using leftover or rotisserie chicken. Yogurt and lemon create a tart, creamy sauce without adding a lot of fat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 25m

Number Of Ingredients 8

Coarse salt and ground pepper
8 ounces whole-wheat penne rigate (or other short pasta)
2 1/2 cups cooked shredded chicken
1 cup plain low-fat yogurt
1/2 cup golden raisins (optional)
1/2 cup coarsely chopped fresh parsley
2 tablespoons toasted almonds, coarsely chopped
1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/4 cup pasta water. Drain pasta, then rinse under cold water to stop the cooking.
  • In a large bowl, stir together pasta, chicken, yogurt, raisins (if using), parsley, almonds, lemon zest, and lemon juice. Thin sauce with pasta water if needed. Season with salt and pepper.

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