| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Pasta |
2 |
Servings |
INGREDIENTS
|
|
Uncooked jumbo macaroni shells |
| 5 |
|
Frozen artichoke hearts |
| 3 |
tb |
Reduced-fat mayonnaise |
| 2 |
tb |
Nonfat Italian dressing |
| 1/4 |
ts |
Onion powder |
| 1 |
c |
Chopped cooked chicken breast, boned |
| 1/4 |
c |
Finely chopped red bell pepper |
| 2 |
tb |
Chopped ripe olives |
| 6 |
|
Fresh basil leaves |
INSTRUCTIONS
Cook macaroni in boiling water 3 minutes. Add artichoke hearts; reduce
heat, and simmer 7 minutes or until tender. Drain and rinse under cold
water; drain well. Set shells aside; chop artichoke hearts.
Combine mayonnaise, dressing, and onion powder in a bowl, and stir well.
Add artichokes, chicken, bell pepper, and olives, and stir well. Line each
shell with a basil leaf; stuff with 3 tablespoons chicken mixture. Place in
an airtight container; cover and chill. Yield: 2 servings (serving size: 3
stuffed shells).
Per serving: 402 Calories; 14g Fat (29% calories from fat); 39g Protein;
37g Carbohydrate; 70mg Cholesterol; 644mg Sodium
Recipe by: Cooking Light, May 1995, page 130
Posted to MC-Recipe Digest V1 #407 by igor@digex.net on Jan 28, 1997.
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