Ingredients
- 2 cups pasta
- 1 lb boneless chicken breasts
- 1 cup low-fat yogurt
- 1 cup red seedless grapes, washed and sliced
- 1 cup baby peas, cooked, drained and cooled
- 2 celery ribs, thinly sliced
- 1 teaspoon mustard
- salt, to taste
- pepper, to taste
- Cook the chicken breasts until tender; drain and chill.
- In the meantime, in a large pot cook the pasta until al dente; drain and rinse under cold water.
- Mix the mustard, yogurt, salt and pepper into the pasta.
- Cut the chicken into bite-sized pieces and add it to this mixture.
- Fold in the pasta, grapes, peas and celery.
- Toss well, cover and refrigerate for about an hour; serve.
