Chicken-pasta Salad With Roasted Red Pepper D
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Diabetic, Meat/poul, Miamiherald, Salads | 4 | Servings | |
INGREDIENTS
| 1 | 7 oz jar sweet red peppers | |
| drained | ||
| 1/4 | c | Olive oil |
| 3 | T | White wine vinegar |
| ds | Cayenne pepper | |
| 1/4 | t | Salt |
| 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 |
INSTRUCTIONS
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 Posted to MM-Recipes Digest V3 #211 Date: 04 Aug 96 19:26:42 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 193
Calories From Fat: 134
Total Fat: 15.1g
Cholesterol: 0mg
Sodium: 705.4mg
Potassium: 645.1mg
Carbohydrates: 11.3g
Fiber: 3.8g
Sugar: <1g
Protein: 6g