Easy pasta salad is something to do with chicken

Make this quick Roasted Chicken Pasta Salad and enjoy a family meal at home. It uses only one pot, won’t heat up your kitchen and takes only 20 minutes to make.

I use a purchased rotisserie chicken breast for the salad. It is cooked on the bone and generally is moist and flavorful. Ready-to-use cooked and chopped breast meat also works fine and will shorten the preparation time.

This meal contains 654 calories per serving with 28 percent of calories from fat.

Wine tip: Something pink seems appropriate for Mom. How about a nice dry rosé? Swanson Vineyards Rosato di Sangiovese is really dry, really nice and about $25.

Helpful hints

• Penne or another, short cut pasta can be used.

• Look for mango chutney in the ethnic or condiment section of the supermarket.

• Apricot jam can be used instead of chutney.

Countdown

• Place water for pasta on to boil.

• Make dressing.

• Complete salad.

Shopping list

Here are the ingredients you’ll need for tonight’s Dinner in Minutes.

To buy:1 box fusilli (corkscrew-shaped) pasta, 3/4 pound roasted or rotisserie chicken breast, 1 bottle reduced-fat mayonnaise, 1 bottle curry powder, 1 bottle mango chutney, 1 bunch celery, 1 bunch scallions, 1 head romaine lettuce and 1 medium tomato.

Staples: Salt, black peppercorns.

Roasted Chicken Pasta Salad

Makes 2 servings.

1/4 pound fusilli (corkscrew-shaped) pasta

Rotisserie chicken breast (for 2 cups chopped)

6 tablespoons reduced-fat mayonnaise

2 teaspoons curry powder

6 tablespoons bottled mango chutney

Salt and freshly ground pepper

1 cup sliced celery

2 scallions, sliced

Romaine lettuce, washed and torn into bite-size pieces (about 4 cups)

1 medium tomato, cut into wedges

Place water for pasta on to boil. Meanwhile, remove skin from chicken breast and remove meat from bones. Cut into 1-inch pieces.Mix the mayonnaise, curry powder and chutney in a large bowl. Add salt and pepper to taste. Add chicken and celery; toss well.

Add pasta to boiling water and bring back to the boil. Cook 8 minutes or until pasta is cooked through. Drain and add to the chicken. Toss well. Add more salt and pepper, if needed.

Place a layer of lettuce leaves on a serving platter. Spoon salad onto lettuce and top with sliced scallion. Place tomatoes around edge of platter and sprinkle with salt and pepper.

Per serving: 654 calories (28 percent from fat), 20.4 g fat (3.3 g saturated, 5.3 g monounsaturated), 100 mg cholesterol, 44.5 g protein, 76.1 g carbohydrates, 8.1 g fiber, 903 mg sodium.