| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Pasta, Poultry, Salads | 1 | Servings | |
INGREDIENTS
| 1/2 | 16 ounce size rigatoni | |
| or ziti macaroni | ||
| 2 | c | Cut-up cooked chicken |
| 2 | Tomatoes, chopped about 2 | |
| cups | ||
| 2 | Green onions, with tops | |
| sliced | ||
| 2 | Cloves garlic, crushed | |
| 3 | T | Chopped fresh parsley |
| 1 | L/2 teaspoons chopped fresh | |
| or 1/2 teaspoon dried | ||
| basil leaves | ||
| 1/4 | t | Salt |
| 1/4 | t | Coarsely cracked pepper |
| 2 | T | Olive or vegetable oil |
INSTRUCTIONS
Cook rigatoni as directed on package; drain. Mix remaining ingredients. Toss with rigatoni. Cover and refrigerate at least 2 hours but no longer than 24 hours. Toss before serving. Serve with freshly ground pepper if desired. From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 200
Calories From Fat: 39
Total Fat: 4.3g
Cholesterol: 0mg
Sodium: 2400.6mg
Potassium: 1713.8mg
Carbohydrates: 28.6g
Fiber: 13.7g
Sugar: 8g
Protein: 18.9g