Curried Chicken and Pasta Salad

Ingredients

* 12 ounces large whole-wheat pasta shells
* 2 tablespoons slivered almonds, (1/2 ounce)
* 1 tablespoon curry powder
* 1/2 cup reduced-fat mayonnaise
* 1/2 cup low-fat plain yogurt, or reduced-fat sour cream
* 1/3 cup mango chutney
* 1 teaspoon turmeric
* 1/4 teaspoon ground cinnamon
* Pinch ground cayenne pepper, or to taste
* 2 cups cooked chicken, cut into 1-inch pieces (see Tip)
* 1/2 cup raisins
* 1/2 cup chopped scallions, (4 scallions)
* 1/2 cup diced celery
* Salt & freshly ground pepper to taste



1.Cook pasta in a large pot of lightly salted water until al dente, about 10 minutes. Drain and rinse. Set aside.


2. Toast almonds in a small dry skillet over low heat, stirring constantly, until golden, about 2 minutes. Transfer to a plate to cool. Return the pan to the stovetop and add curry powder. Toast, stirring constantly, over low heat until fragrant, about 30 seconds. Transfer to a small bowl; stir in mayonnaise, yogurt, chutney, turmeric, cinnamon and ground red pepper.

3. Combine chicken, raisins, scallions, celery and the reserved pasta in a large bowl. Add the dressing and toss to coat. Taste and adjust seasonings with salt, pepper and ground red pepper. Garnish with the toasted almonds.

Yield 6 servings

439 calories; 8 g fat (1 g sat, 2 g mono); 41 mg cholesterol; 69 g carbohydrates; 24 g protein; 7 g fiber; 515 mg sodium; 577 mg potassium.