| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 4 | Servings | ||
INGREDIENTS
| 2 | c | Cooked rotini |
| 1 | c | Quartered cherry tomatoes |
| 1 | c | (4 oz.) Feta cheese; crumbled |
| 1/2 | c | Prepared low fat honey mustard or Caesar salad dressing |
| 1/3 | c | Lightly packed fresh basil leaves; cut into strips |
| 1/4 | c | Chopped red onion |
| 1/4 | c | Sun-dried tomatoes; drained, chopped |
| 1/4 | ts | Pepper |
| 2 | Boneless skinless chicken breasts halves; grilled or broiled, cut into 1/4-inch slices |
INSTRUCTIONS
Mix all ingredients except chicken. Top pasta mixture with chicken. Serve warm or chilled. Makes 4 servings. Variation:substitute 1 cup (4 oz.) sharp Cheddar cheese, cubed for Feta cheese. Posted to EAT-LF Digest by Katherine Rodman <[email protected]> on Apr 12, 1998
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