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1 cup plain Greek yogurt |
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1 teaspoon Mrs. Dash |
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1/2 teaspoon salt |
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Dash cayenne pepper |
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1/2 bunch asparagus, cut into 2 inch pieces |
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3/4 cup carrot, sliced or julienned |
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1/2 cup sun dried tomatoes, julienned |
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1 medium onion, julienned |
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2 cloves garlic, chopped |
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3 grilled chicken breasts, sliced thin |
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1/2 box rotini or small penne, cooked al dente |
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| Combine yogurt, Mrs. Dash, salt and cayenne pepper in a small bowl and set aside. |
| Blanch asparagus and carrot until al dente, then drain and run cold water over until cooled. |
| Saute onion and garlic in a medium skillet until tender. Add sun dried tomato and toss briefly. Add sliced chicken, asparagus and carrot, stir briefly. |
| Pour yogurt sauce over mixture in skillet, add pasta. Toss briefly and serve. |
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recipe from: Cooking with Chef Patti Parks
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