Recipe Details

Ingredients

• ½ cup low-fat buttermilk

• ¼ cup low-fat plain Greek yogurt

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons fresh lemon juice

• 2 teaspoons Dijon mustard

• 1 ½ teaspoons anchovy paste

• 1 large garlic clove

• ¾ cup finely grated Parmesan cheese, divided

• ½ teaspoon salt, divided

• ½ teaspoon ground pepper, divided

• 8 ounces whole-wheat penne

• 3 cups shredded cooked chicken breast

• 1 pint cherry tomatoes, halved

• 5 cups chopped romaine lettuce

Description

1. Combine buttermilk, yogurt, oil, lemon juice, mustard, anchovy paste, garlic, 1/2 cup Parmesan and 1/4 teaspoon each salt and pepper in a blender; puree on high speed until smooth, about 1 minute. Set aside.

2. Cook pasta according to package directions, omitting salt. Drain, reserving 1 cup cooking water.

3. Combine the pasta, chicken, tomatoes, 1/4 cup of the reserved cooking water and the remaining 1/4 teaspoon each salt and pepper in a large bowl. Stir in the buttermilk dressing until thoroughly combined. Stir in additional cooking water as needed for a creamy consistency. Cover and chill for at least 30 minutes or up to 2 days.

4. Just before serving, stir in lettuce; sprinkle with the remaining 1/4 cup Parmesan.

Tips: Prepare through Step 3 and refrigerate for up to 2 days.