Ingredients
Coarse salt and ground pepper
8 ounces whole-wheat penne rigate (or other short pasta)
2 1/2 cups cooked shredded chicken
1 cup plain low-fat yogurt
1/2 cup golden raisins (optional)
1/2 cup coarsely chopped fresh parsley
2 tablespoons toasted almonds, coarsely chopped
1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
Preparation
In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/4 cup pasta water. Drain pasta, then rinse under cold water to stop the cooking.
In a large bowl, stir together pasta, chicken, yogurt, raisins (if using), parsley, almonds, lemon zest, and lemon juice. Thin sauce with pasta water if needed. Season with salt and pepper.
