CHICKEN-PASTA SALAD WITH ROASTED RED PEPPER D

      Title: CHICKEN-PASTA SALAD WITH ROASTED RED PEPPER D
  Categories: Miamiherald, Meat/poul, Salads, Diabetic
       Yield: 4 Servings
  
 MMMMM----------------------FOR THE DRESSING---------------------------
       1    7 oz jar sweet red peppers
            -drained
     1/4 c  Olive oil
       3 tb White wine vinegar
         ds Cayenne pepper
     1/4 ts Salt
 
 MMMMM-----------------------FOR THE SALAD----------------------------
     1/2 lb Penne or small pasta shells
       2 c  Diced cooked chicken
      12    Cherry tomatoes; halved
            Fresh basil or parsley for
            -garnish
            Lettuce leaves
  
    Make the dressing: In a blender container of food processor bowl,
   combine all ingredients and process until nearly smooth. Chill for up
   to one day.
   
    Make the salad: Prepare pasta as directed on label. Drain in
   colander and rinse under cold running water. Let drain foir 5 to 10
   minutes. In a large bowl, combine pasta, chicken and dressing,
   tossing to coat, Garnish with tomatoes and basil or parsley.
   Refrigerate until serving time. Serve at room temperature or slightly
   chilled in a lettuce-lined dish.
   
   Nutritonal info per serving: 452 cal; 26g pro, 50g carb, 17g fat(33%)
   Exchanges per serving: 1.2 veg, 2.8 bread, 2 meat, 2.7 fat
   
   Source: Miami Herald, 8/17/95 format: Lisa Crawford, 8/4/96
[ add our full cookbook to your website ] [ Search The Cookbook ]