Bring together the fresh taste of melons and the ease of cooking pasta shells for this surprising, light twist on dinner. All the ingredients are available at your local grocery store
Ingredients
* 1/2 of a medium cantaloupe, halved and seeded
* 4 dried jumbo macaroni shells
* 3 ounces chopped cooked chicken breast
* 1/4 cup diced honeydew melon
* 2 tablespoons plain fat-free yogurt
* 1 tablespoon lemon juice
* 1 1/2 teaspoons chopped fresh chives
* 1/2 teaspoon Dijon-style mustard
* Fresh thyme sprigs (optional)
Directions
Cut the cantaloupe half into thirds; cover and chill two of the wedges. Peel and dice remaining wedge; set aside.
Cook macaroni shells according to package directions. Drain and rinse with cold water. Drain again; set aside.
In a small bowl, combine diced cantaloupe, chicken, honeydew, yogurt, lemon juice, chives, and mustard. Spoon about 1/4 cup of the mixture into each pasta shell. Arrange two filled shells and a chilled cantaloupe wedge on each of two serving dishes. If desired, garnish with thyme sprigs.
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