| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Pasta |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Shredded cooked chicken breast boned; (1 pound) |
| 2 |
c |
Cooked radiatore |
|
|
(short fat rippled pasta) |
|
|
Cooked without salt or fat |
| 1 1/2 |
c |
Diagonally sliced fresh snow peas; (1/2-inch) |
| 1/2 |
c |
Diced red bell pepper |
| 1/4 |
c |
Sliced green onions |
| 8 |
oz |
Sliced water chestnuts; (1 can) drained |
| 1/3 |
c |
Plain low-fat yogurt |
| 2 1/2 |
tb |
Low-sodium soy sauce |
| 2 |
tb |
Reduced-calorie mayonnaise |
| 1/4 |
ts |
Pepper |
| 1/8 |
ts |
Ground ginger |
| 1 |
tb |
Slivered almonds; toasted |
| 2 |
ts |
Slivered almonds; toasted |
INSTRUCTIONS
Combine first 6 ingredients in a large bowl; toss gently, and set aside.
Combine yogurt and next 4 ingredients in a bowl; stir well. Add to chicken
mixture; toss gently to coat. Sprinkle with toasted slivered almonds.
Yield: 4 servings (serving size: 1-1/2 cups).
Posted to MC-Recipe Digest V1 #172
Date: Sun, 28 Jul 1996 19:42:43 -0400
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