Greek Chicken Pasta salad w Tzatziki Dressing

8 oz whole wheat penne
1/2 cup peeled, seeded and diced cucumber
1/2 cup fat free mayonnaise
1/4 cup fat free plain yogurt
3 tablespoons chopped scallions
1 tablespoon lemon juice
1 teaspon Dijon mustard
1/2 teaspon salt
1/4 teaspoon black pepper
4 (5oz) skinless boneless chicken breasts
1/2 teaspoon dried oregano
2 cups baby spinach
1 cup grape or cherry tomatoes halved
1 red or yellow bell pepper thinly sliced
1/4 cup pitted brine-cured Kalamata olives halved

1) cook pasta according to package directions omitting salt; drain unde3r cold running water, drain and transfer to large bowl.
2)Meanwhile, to make dressing, puree cucumber, mayonnaise, yogurt, scallions, lemon juice, mustard, 1/4 teaspoon salt and 1/8 teaspoon pepper in blender or food processor.
3) Sprinkle chicken with oregano and remainng 1/4 teaspoon salt and 1/8 teaspoon pepper. Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add chicken and cook, turning occasionally, until browned and cooked through, about 8 minutes. Transfer chicken to cutting board; let stand about 5 minutes, then cut each breast into thin slices.
4) Add chicken, spinach, tomatoes, bell pepper, and olives to pasta. Add dressing and toss to coat. Serve at once.

If you leave out the spinach, you can make the salad a day ahead. cover and store in the refrigerator; stir in the spinach just before serving. This recipe works with the Simply Filling technique.

1 1/2 cup serving - dish serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user DLTHOMAS3.