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| INGREDIENTS |
| 8 oz. |
uncooked penne pasta |
| 1 |
medium zucchini, chopped |
| 1 |
medium tomato, chopped |
| 1 cup |
frozen peas, thawed |
| ½ |
medium red pepper, chopped |
| 1½ cups |
cooked chicken, shredded or diced |
| ¼ cup |
low fat buttermilk |
| ¼ cup |
fat-free Greek yogurt |
| ¼ cup |
chopped fresh basil |
| |
fresh ground pepper to taste |
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| RECIPE |
- Cook pasta according to package, drain, and rinse with cold water.
- Place pasta in large bowl with chopped zucchini, tomatoes, peas, red pepper, and chicken. Toss to mix.
- In a small bowl, mix together yogurt, buttermilk, and basil.
- Pour over salad and toss to coat.
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| SERVING SUGGESTION |
SERVING SIZE:
1½ cups
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
| |
| Calories |
218 |
|
| Total Fat |
1 g |
|
| Sodium |
75 mg |
|
| Total Carbohydrates |
35 g |
|
| Fiber |
3 g |
|
| Protein |
16 g |
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