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    Creamy Chicken Pasta

    Source of Recipe

    Brenda-Lee Olson

    Recipe Introduction

    original recipe from Peak of the Marketadapted by BL Olson

    List of Ingredients

    10 oz (284 ml) Imagine "cream" soup
    1/2 cup (125 ml) plain cf yogurt (soy, rice or coconut)
    1/4 cup (50 ml) water
    2 tbsp (30 ml) dijon mustard (be sure to verify gf status)
    1 tbsp (15 ml) cane sugar or rice vinegar
    - pepper to taste -
    3 cups (750 ml) gf corkscrew rice pasta, cooked and drained
    1 cup (250 ml) celery, chopped
    1/2 cup (125 ml) dried cranberries
    2 cups (500 ml) chicken, cooked & cubed

    Recipe

    In a large bowl; whisk together soup, yogurt, water, mustard, vinegar and pepper.

    Add pasta, celery, cranberries and chicken.

    Toss to coat.

    Serve warm. (Or cover and refrigerate for 3 hours.)

    Stir before serving.

    Makes 6 servings

 

 

 


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