1/2 kg pasta
2 tablespoons olive oil
400 grm thinly sliced boneless, skinless chicken breast.
2 garlic cloves, minced
1 1/4 cups plain low-fat yogurt
1 tablespoon fresh lemon juice
1/2 cup loosely packed fresh mint, coarsely chopped
1/3 cup olives, pitted and coarsely chopped
Coarse salt and ground pepper
Method
1. In a large pot of boiling salted water, cook pasta according to package instructions; drain.
2. Meanwhile, in a large skillet, heat oil over medium heat. Add half the boneless chicken; season with salt and pepper.
3. Cook until just opaque throughout, about 3 minutes. Transfer to a large bowl. Repeat with remaining chicken.
4. Add garlic and 2 tablespoons water to skillet, and cook until garlic is tender, scraping up any bits from bottom of pan, about 2 minutes. Transfer to bowl with chicken.
4. Add pasta, yogurt, lemon juice, mint, and olives; season with salt and pepper. Toss to combine.
Tip: If the pasta salad seems a bit dry, stir in a little more yogurt just before serving.
Prep Time 20 minutes
Serves 6
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