Yogurt makes for a less fattening salad dressing while fruit adds a touch of sweetness. Great for a cool summer lunch, or leave out the chicken for a vegetarian side dish.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain pasta and place in a large bowl.

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  • While the pasta is cooking, heat oil in a skillet over medium heat. Add scallion greens and garlic; saute for 1 minutes. Add chicken, salt, and pepper; cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. Add chicken to the bowl with the pasta. Mix in apple, grapes raisins, sweetened dried cranberries, and almonds.

  • Combine yogurt and curry powder in a small bowl; pour over pasta mixture and toss to combine.

Nutrition Facts

477 calories; protein 25.2g; carbohydrates 73.3g; fat 9.7g; cholesterol 36.1mg; sodium 138.7mg. Full Nutrition
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