Smoked Paprika Chicken and Penne Salad

Servings: 4 | Serving size: about 1 1/2 cups

Cooking Time: 30 Minutes (does not include chilling time)

This recipe can easily be multiplied and makes great leftovers.

Ingredients

• 6 quarts water
• 8 ounces whole wheat or gluten-free penne
• 16 ounces boneless, skinless chicken thighs
• 4 Tbsp 2% milk
• 4 Tbsp nonfat Greek yogurt
• 6 Tbsp reduced fat sour cream
• 2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp dried oregano
• 1/2 tsp salt
• fresh ground black pepper to taste
• 3 large ribs celery (diced)
• 2 medium green onions (sliced crosswise)

Preheat the oven to 325°F.

Place the water in a medium stock pot over high heat.

When the water boils, add the pasta and stir. Cook the pasta according to package directions until just al dente.

Place the chicken thighs in a large skillet and place the skillet in the oven.

Place the milk, mayonnaise, sour cream, paprika, cayenne, oregano, salt, and pepper in a large mixing bowl.

Whisk until smooth and then place in the refrigerator to chill.

When the pasta is done, drain and rinse under cool water.

When the chicken is cooked (about 20 minutes - check to see that the temperature is 160°F), remove and set on a cutting board.

Allow the chicken to cool for about 5 minutes and cut into 1/2 inch dice.

Allow the chicken to cool for another 5 minutes.

Add the chicken, pasta, celery, and green onions to the bowl with the dressing.

Toss well and chill before serving.