Summer Pasta Salad

Pasta Salad with Chicken, Raisins, and Almonds

What a perfect summer salad--I had all the ingredients already in my pantry (and the boys cleaned their plates...).
Adapted From FOOD Everyday Light by Martha Stewart
Serves 4
2 TB unblanched almonds
1 Lb boneless, skinless chicken breast halves
about 3-4 C low-fat buttermilk
coarse salt and pepper
8 ounces whole-wheat penne or other short pasta shape
1 C plain low-fat yogurt (I used low fat mayo)
1/2 C golden raisins ( I used brown, what I had in pantry)
1/2 C coarsely chopped fresh flat-leaf parsley
1 TB finely grated lemon zest, plus 2 TB fresh lemon juice

1. Preheat oven to 350. Place chicken in a 13 X 9 casserole dish. Salt and pepper. Generously pour buttermilk over chicken so that it covers sides of chicken. Bake for about 20 minutes, until chicken is cooked. (this is a great way to cook chicken to use in any salad--will always come out moist!) About halfway through baking chicken, spread almonds on a rimmed baking sheet; toast in oven until darkened, tossing once or twice, 10-12 minutes. Let cool, then coarsely chop.

2. Remove chicken from dish and shred or chop into bite size pieces.

3. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve 1/4 C pasta water. Drain pasta, then rinse under cool water to stop the cooking. Drain well.

4. In a large bowl, stir together pasta, chicken, yogurt, raisins, parsley, almonds, and lemon zest and juice. Thin sauce with reserved pasta water if necessary. Season with salt and pepper. Salad can be covered and refrigerated up to 1 day. Serve chilled or at room temperature.