Title: Basil chicken and pasta salad
 Categories: Poultry, Pasta
      Yield: 2 Servings
 
    3/4 c  Water
    1/4 c  Chablis or other dry white
           Wine
    1/4 ts Dried basil
      6    Black peppercorns
      1    Bay leaf
      1    Clove garlic -- halved
    1/2 lb Kip filets
      2 tb Nonfat mayonnaise
      2 tb Plain nonfat yogurt
      1 tb Red wine vinegar
      1 tb Olive oil
    1/2 ts Spicy brown mustard
    1/8 ts Salt
    1/8 ts Pepper
      1 c  Rotini-cooked w/o salt&fat
      1 c  Cherry tomatoes -- halved
    1/4 c  Thinly sliced green onions
           Red leaf lettuce leaves
 
  Combine first six ingredients in a large saucepan; bring to a boil.
  Add chicken; cover, reduce heat, and simmer for 13 minutes or until
  chicken is done. Remove chicken from saucepan; set aside. Strain
  cooking liquid, reserving 2 tablespoons liquid. Discard solids.
  
  Chop chicken; set aside. Combine reserved cooking liquid, mayonnaise,
  and next 6 ingredients in a large bowl; stir well. Add chicken,
  pasta, and next 2 ingredients; toss gently tocoat. Serva at room
  temperature or chilled on lettuce-lined salad plates.
  
  Calories 320 (30% from fat); Protein 30.8g; Fat 10.5g (Sat 1.9g, Mono
  6.1g, Poly 1.5g); Carb 24.6g; Fiber 2.4g; Chol 73mg; Iron 2.3mg;
  Sodium 433mg; Calcium 62mg.