4 small boneless skinless chicken breast halves 
6 ounces uncooked gnocchi or other dried pasta 
1 package (9 ounces) frozen artichoke hearts, thawed 
1-1/2 cups cherry tomatoes, quartered 
1/4 cup plus 2 tablespoons plain nonfat yogurt 
2 tablespoons reduced-fat mayonnaise 
2 tablespoons grated Romano cheese 
1 tablespoon sherry or red wine vinegar 
1 clove garlic, minced 
1/2 teaspoon anchovy paste 
1/2 teaspoon Dijon mustard 
1/2 teaspoon white pepper 
1 small head romaine lettuce, washed and torn into bite-size pieces 
1 cup toasted bread cubes 

Grill or broil chicken breasts until no longer pink in center; set aside
Cook pasta according to package directions, omitting salt; drain
Rinse under cold running water until cool; drain
Combine pasta, artichoke hearts and tomatoes in large bowl; set aside. 
Combine yogurt, mayonnaise, Romano cheese, sherry, garlic, anchovy paste, mustard and white pepper in small bowl; whisk until smooth
Pour over pasta mixture; toss to coat evenly. 
Arrange lettuce on platter or individual plates
Spoon pasta mixture over lettuce
Thinly slice chicken breasts; place on top of pasta
Sprinkle with bread cubes

Food exchange 2 Starch 3 Vegetable 3 Meat
(1/4 of total recipe) 
Calories 379 Calories from Fat 19 % Total Fat 8 g Saturated Fat 2 g 
Cholesterol 56 mg Carbohydrate 45 g Fiber 7 g Protein 32 g Sodium 294 mg

Courtesy Diabetic Cooking

Serves 4