EWWK: Ruth's Pasta


1 (12 oz.) package Penne pasta, preferably whole wheat
1/2 cup Sun-dried tomato pesto
2 tablespoons plain yogurt
2 stalks celery, finely chopped
3 tablespoons dried cranberries
2 ½ cups cooked chicken
3 tablespoons. Pine nuts, toasted
1 tablespoons balsamic vinegar
4 tablespoons shredded Parmesan cheese
4 teaspoons Basil, chopped


Cook pasta according to package directions, omitting salt and oil. Drain pasta and stir in pesto and next 6 ingredients. Divide pasta evenly onto plates and sprinkle with Parmesan cheese and basil.

Yield 8 Servings (1 ¼ cup per serving)
Nutrient Breakdown: Calories 280, Fat 4.5g, Cholesterol 40mg, Sodium 230mg, Carbohydrate 38g, Fiber 2g, Protein 21g. Nutrition Bonus: 10% DV for iron
Exchanges: 2 ½ Carbohydrates, 2 lean meats