Great for a summer picnic. 

Serves 5

INGREDIENTS
1 cup plain, fat-free yogurt
1 tbsp minced fresh dill
1 tbsp minced fresh mint
(You may substitute dried herbs, but use only 1 tsp)
1 tbsp coarse-grained mustard
1 tbsp Worcestershire sauce
Salt & pepper to taste
3 cups cooked corkscrew pasta (about 6 ounces uncooked)
2 cups cooked skinless chicken breast, cubed (about 8 ounces)
1 cup diced green bell pepper
1 cup diced tomato
1/2 cup sliced scallions
1 can (14-oz) artichoke hearts quartered and drained
1 cup frozen peas
1/2 cup sliced mushrooms

DIRECTIONS
1. Mix yogurt, herbs, mustard, Worcestershire sauce, salt, and pepper together in a large bowl.
2. Add pasta, chicken, and vegetables. Mix well and refrigerate.

NUTRITIONAL ANALYSIS PER SERVING
Calories: 310
Total Fat: 2.7 g
Saturated Fat: 0.6 g
Carbohydrate: 45.5 g
Protein: 26 g
Dietary Fiber: 5 g

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