1 broiler-fryer chicken,
cooked, skinned, boned, broken into large pieces
6 ounces spinach macaroni ribbon noodles
1/2 cup chicken broth, warm
1 large tomato, coarsely chopped
1 cup chopped green onion
1 avocado, cut into chunks
1/3 cup slice ripe olives
1/2 teaspoon salt, divided use
1/2 teaspoon pepper, divided use
1 cup nonfat plain yogurt
Cook spinach noodles according
to package directions. Drain and place in large bowl ; pour warm
broth over noodles.
In medium bowl, mix together
tomato, onion, avocado, olives, 1/4 teaspoon of the salt and
1/4 teaspoon of the pepper.
Sprinkle warm chicken
with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; gently
mix with yogurt.
Add seasoned vegetables
and chicken to bowl of noodles, mixing well. Pour into shallow
2-quart baking dish and bake at 305°F. for about 15 minutes
or just until heated through.
