Light Chicken And Pasta Salad
1 cup low fat cottage cheese
1/3 cup fresh orange juice
1 1/2 teaspoons white wine vinegar
3/4 teaspoon dried basil, crushed
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon grated orange zest
1 box (8 oz.) bow-tie pasta, cooked and drained
8 ounces diced cooked chicken breast, (2 cups)
1 tomato, seeded and diced
2 tablespoons chopped fresh parsley
In a blender, puree the cottage cheese, orange juice, vinegar,
basil, salt, and pepper until smooth. Stir in the orange zest.
Stir the cottage cheese mixture into the pasta. Stir in the chicken,
tomato, and parsley.
Refrigerate at least 1 hour. Serve.