1 pound Radiatore, Medium Shells, or other medium pasta shape, uncooked
1 pound boneless, skinless chicken breasts
1-2 tbsp. spicy Creole seasoning
1 tsp. vegetable oil
1 1/2 cups fat-free mayonnaise
3 tbsp. minced fresh parsley
2 tbsp. chopped fresh chives
2 tbsp. lemon juice
2 tbsp. Dijon mustard
2 tsp. capers, drained (optional)
1 tsp. anchovy paste (optional)
1 cup chopped tomatoes
1/2 cup sliced green onions
1/2 cup chopped green pepper
Prepare pasta according to package directions. Drain and rinse under cold water; drain again.
Rub chicken with Creole seasoning. Coat a large, heavy skillet with cooking spray. Add oil and place over medium-high heat until hot. Add chicken and cook 5 to 7 minutes on each side or until chicken is done. Remove chicken from skillet, and let cool. Cut chicken into 1/2-inch pieces and set aside.
Combine mayonnaise, parsley, chives, lemon juice, mustard, capers and anchovy paste; mix well. In a large bowl, combine pasta, chicken, mayonnaise mixture, tomatoes, onions, and pepper. Cover and chill thoroughly.
Recipe courtesy of 2016 National Pasta Association