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Categories:Viewed: 58 - Published at: 6 years ago
Ingredients
- 12 ounces, weight Penne Or Rigatoni Pasta
- 1-1/4 pound Chicken Tenders
- 1 cup Sliced Celery
- 3 Tablespoons Sliced Green Onions
- 3/4 cups Craisins (Dried Cranberries)
- 2 ounces, weight Pine Nuts
- 1 cup Reduced Fat Mayonnaise
- 1/2 cups Reduced Fat Sour Cream
- 4 Tablespoons Prepared Pesto
- 1/2 teaspoons Pepper
- 1/2 teaspoons Salt
Method
- Cook pasta according to package directions. Drain and set aside.
- Season chicken with salt and pepper. Saute chicken in a medium skillet over medium heat until completely cooked (should take less than 5 minutes per side - just make sure the juices run clear). Set chicken aside and allow it to cool.
- While chicken is cooling add celery, onion, Craisins, and pine nuts into a bowl. Set aside.
- In another bowl mix mayonnaise, sour cream, salt, pepper, and pesto.
- When you can comfortably handle the chicken chop it into small bite size pieces. Add chicken and celery mixture to the pesto mayo. Stir until all ingredients are completely incorporated.
- In a large serving bowl, fold chicken mixture into noodles.
- Serve, or cover and chill in the refrigerator.
