Chicken and Pasta Salad
Title: Chicken and Pasta Salad
Categories: Pasta, Chicken
Yield: 5 servings
1/2 lb Skinless, boneless chicken -breasts
1 tb
Mayonnaise
2 Cloves garlic, coarsely -chopped
1/2 lb Skinless, boneless
chicken -thighs
1/8 ts Black pepper
Water
2 c Cherry tomatoes,
halved
Salt, to taste
2 c Bow-tie pasta, cooked and drained
8
oz Low fat yogurt
2 tb Olive oil packed sun-dried -tomatoes, coarsely
Chopped
8 oz Frozen sugar snap peas,-cooked and drained 
Place the chicken ina medium-sized skillet and add water to cover. Bring to a boil over high heat. Reduce the heat to low cover and simmer for 20 minutes or until the chicken is tender and the juices run clear when pierced with a fork. Remove the chicken to a large platter. When cool enough to handle, cut into 1-inch slices and return to the platter.
Meanwhile, combine the yogurt, sun-dried tomatoes, mayonnaise, garlic, salt and pepper in the container of a food processor or blender. Whirl at high speed until smooth. Gently toss together the remaining ingredients. Drizzle over the salad or serve on the side.
Makes 5 servings.