Basil Chicken & Pasta Salad



	Basil Chicken & Pasta Salad pasta, poultry 3/4 cup water 1/4 cup chablis or other dry white 1 wine 1/4 teaspoon dried basil 6 black peppercorns 1 bay leaf 1 clove garlic -- halved 1/2 lb kip filets 2 tablespoon nonfat mayonnaise 2 tablespoon plain nonfat yogurt 1 tablespoon red wine vinegar 1 tablespoon olive oil 1/2 teaspoon spicy brown mustard 1/8 teaspoon salt 1/8 teaspoon pepper 1 cup rotini-cooked w/o salt&fat 1 cup cherry tomatoes -- halved 1/4 cup thinly sliced green onions 1 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. Recipe By : Cooking Light