|Salad and Chicken|
|8||oz (250 g) uncooked campanelle pasta|
|1||tsp (5 mL) olive oil|
|4||boneless, skinless chicken breast halves (4-6 oz/125-175 g each)|
|2||tbsp (30 mL) Greek Rub|
|1/2||small red onion|
|1||cup (250 mL) Greek yogurt|
|1/4||cup (50 mL) mayonnaise|
|2||garlic cloves, pressed|
|2||tbsp (30 mL) lemon juice|
|1/2||tsp (2 mL) salt|
|1/2||tsp (2 mL) coarsely ground black pepper|
Yield: 4 servings
Nutrients per serving: Calories 530, Total Fat 21 g, Saturated Fat 6 g, Cholesterol 85 mg, Carbohydrate 50 g, Protein 36 g, Sodium 750 mg, Fiber 3 g
Cook's Tips: To get well defined grill marks, place the chicken onto the Grill Pan and do not disturb. Without moving the chicken around, lift one edge at the minimum cooking time to see if the marks are present before turning.
Greek yogurt is much thicker than regular yogurt. If you cannot find Greek yogurt and can plan ahead the night before, you can strain 2 cups (500 mL) of plain yogurt overnight using this method: moisten paper towels with water, squeeze dry and place in bottom of small Stainless Mesh Colander. Place yogurt in colander, then place colander in medium bowl. Cover and refrigerate overnight; discard liquid.
Campanelle is a cone-shaped pasta with ruffled edges. If desired, medium shells can be substituted.