This makes a fantastic and quick lunch and it keeps and travels well. It’s is a modified version of a Betty Crocker recipe, which can be found here.
1 boneless skinless chicken breast, cooked (I baked mine with Lawry’s season salt)
1/3 cup low calorie mayo (I use Kraft Olive Oil Mayo)
2 Tablespoons Grey Poupon Dijon Mustard
3 Tablespoons Low Fat Milk
Prepare pasta as directed on the package. While it boils, blend the mayo, milk, mustard and spice packet in a small bowl.
When the pasta is finished, drain it ( I rinsed with cold water to chill it) and stir in chicken. Pour the sauce over the top and stir to blend.
That’s it! Serves 2-4 people