Basil Chicken Pasta Salad

3/4 cup water
1/4 cup chablis or other dry white wine
1/4 teaspoon dried basil
6 black peppercorns
1 bay leaf
1 clove garlic halved
1/2 pound kip filets
2 tablespoons nonfat mayonnaise
2 tablespoons plain nonfat yogurt
1 tablespoon red wine vinegar
1 tablespoon olive oil
1/2 teaspoon spicy brown mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup rotini cooked with salt & fat
1 cup cherry tomatoes halved
1/4 cup thinly sliced green onions
Red leaf lettuce leaves


Combine first six ingredients in a large saucepan; bring to a boil. Add chicken; cover, reduce heat, and simmer for 13 minutes or until chicken is done. Remove chicken from saucepan; set aside. Strain cooking liquid, reserving 2 tablespoons liquid. Discard solids. Chop chicken; set aside. Combine reserved cooking liquid, mayonnaise, and next 6 ingredients in a large bowl; stir well. Add chicken, pasta, and next 2 ingredients; toss gently to coat. Serve at room temperature or chilled on lettuce-lined salad plates.