Hello & Welcome to Milly White Cooks!
Today’s recipe is for my delicious heart-healthy, low-fat Chicken Veronique Pasta Salad, which
is from my Easy Low Fat & Low Cholesterol Mediterranean Diet Cookbook. This quick and
easy salad is great for eating on the go, it serves 1 and is only 314 Calories, with
just 5g Total Fat and 1g Saturated Fat per serving. You can find all the links to my
cookbook in the detail box below. We’ll start by taking a quick look at the
ingredients list. You’ll need: 50g or ½ cup of dry wholegrain pasta, I’m
using Fusilli but you can use any shape you prefer just make sure it’s wholegrain.
60g or 2 oz of skinless roasted chicken breast, which I’ve shredded
This is 40g or ¼ cup of seedless green grapes, which is one of the traditional ingredients
in a Chicken Veronique dish. I’m using about a quarter of a medium fennel
bulb and that’s equivalent to 40g or ½ cup thinly sliced.
An this is a sprig of fresh tarragon which is the other traditional ingredient in Chicken
Veronique and helps give the dish its distinctive mild anise flavour. If you can’t obtain
fresh tarragon, then just use ½ tsp of dried instead.
You�ll need 1 tbsp of 0% Greek yogurt and 1 tbsp lighter than light mayonnaise, plus
1 tsp of seeds, these are sunflower but you could use golden linseeds instead.
And finally a scant pinch each of ground black pepper and reduced sodium salt
Don’t forget to subscribe to my channel for more healthy cooking inspiration. Now
let’s get cooking! Add the wholegrain pasta to a pan of lightly
salted boiling water and cook according to the packet instructions until al dente, usually
8-12 mins until the pasta is just like this. Drain and rinse in cold running water, then
set aside to drain fully and cool. Slice the fennel really thinly. You can find
fennel in most supermarket’s produce section and I’m a real fan of this tasty, crunchy
vegetable. However, if you’re unable to source it, you can use celery instead but
celery won’t have that mild anise flavour that comes with fennel. Set this aside.
I’ve rinsed and dried the grapes and now I’m going to cut them in half. Remove the
tarragon leaves from the stem and finely mince, then pop this into your serving bowl. Add
the mayonnaise, yogurt, salt and pepper and whisk together.
Add the cooled pasta, fennel and grapes and stir well to coat everything in the dressing.
Now add the shredded chicken and stir again. Finally, sprinkle over the seeds.
There you have it, heart-healthy Chicken Veronique Pasta Salad, low in fat but sky-high in flavour.
You can serve this salad immediately or it could be stored in an airtight container in
the fridge for up to a day. Yum!! I hope you’ve enjoyed this video, please
give it a thumbs up and subscribe if you have. You can find this recipe in my best-selling
Easy Low Fat & Low Cholesterol Mediterranean Diet Cookbook with over 100 heart-healthy
recipes. Available as a paperback or Kindle book from Amazon, or as an ebook from iBooks,
Nook or Kobo, you’ll find all the links in the description box below and I also have
a quick video preview that you can watch too! If you are interested in finding out more
about eating for low cholesterol, then watch my video 31 Fabulous Low Cholesterol Diet
Foods. You may also like to watch more videos in
my Low Fat & Low Cholesterol cooking series, like these for my Chicken Chili Blanco or
my Banana, Nut & Maple Tea Bread? Thank you so much for your company. Please
also let me know if you make this or if you’d like to see a video of any other of my recipes
and bye for now!