Confetti Pasta Salad with Chicken

Ingredients

• 0.3 teaspoon pepper black
• 0.5 cup carrots finely chopped
• 0.5 cup celery chopped
• 1 tablespoon cider vinegar 
• 0.3 cup cooking wine dry white
• 0.3 cup parsley fresh chopped
• 1 large garlic clove sliced
• 0.3 teaspoon garlic powder 
• 0.5 cup bell pepper green finely chopped
• 2.5 tablespoons juice of lemon fresh
• 0.3 cup mayonnaise light
• 1.5 cups yogurt plain low-fat
• 0.5 teaspoon oregano dried
• 0.5 cup bell pepper red finely chopped
• 0.8 teaspoon salt 
• 12 ounce skinned 
• 2 teaspoons spicy brown mustard 
• 4 cups tubetti tube-shaped cooked uncooked (very short pasta) ()
• 0.5 cup water 

Equipment

• bowl
• paper towels
• sauce pan
• spatula

Directions

1. Combine the first 4 ingredients in a saucepan; bring to a simmer. Cover and simmer for 15 minutes or until the chicken is done.
2. Remove the chicken pieces from broth; cool and coarsely chop. Bring broth to a boil over high heat; cook until reduced to 1/4 cup (about 5 minutes). Cool.
3. Spoon yogurt onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels, and let stand 5 minutes.
4. Scrape into a bowl using a rubber spatula.
5. Combine the reduced broth, yogurt, mayonnaise, and next 7 ingredients (mayonnaise through black pepper) in a large bowl. Stir in the chicken, pasta, and the remaining ingredients. Cover and chill thoroughly.