1 cup low fat cottage cheese, 2%
1/3 cup fresh orange juice
1 1/2 teaspoons white wine vinegar
3/4 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon grated orange zest
1- 8 oz box of bow tie pasta, cooked and drained
2 cups chicken breast, cooked and drained
2 tablespoons chopped parsley
1 tomato, diced

In a blender, puree the first 6 ingredients until smooth. When done, stir in orange zest. Then stir mix with cooked pasta. Add chicken, tomato, and parsley last. Refrigerate for at least 1 hour before serving.