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Recipes
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Picnic Pasta

Ingredients
2 whole chicken breasts, on the bone
2 cups chicken broth
1 pound medium-size pasta shells
1 bunch broccoli, cut into bite-size pieces
1/2 cup chopped red onion
1-1/2 cups reduced-fat mayonnaise
1/4 cup reduced-fat sour cream
1/4 cup Dijon-style mustard
1-1/2 tablespoons white-wine vinegar
1-1/2 tablespoons sugar
1/2 teaspoon dried tarragon
3/4 teaspoon salt
1/2 teaspoon pepper

Directions
1. Place chicken in deep 10-inch skillet. Add broth and 4 cups water.
Bring to boiling. Reduce heat to low; simmer, turning over once, until
no longer pink near bone, 20 minutes. Remove from skillet. When cool
enough to handle, pull into small pieces; place in bowl. Discard skin,
bones.

2. Cook pasta according to package directions. Add broccoli for last 7
minutes.

3. Drain pasta and broccoli; rinse under cold water. Drain. Add to
chicken. Add onion.

4. Mix mayonnaise, sour cream, mustard, vinegar, sugar, tarragon, salt
and pepper in bowl. Fold into salad. Cover; refrigerate until serving.
Makes 12 servings.

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