| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Miamiherald, Meat/poul, Salads, Diabetic |
4 |
Servings |
INGREDIENTS
| 1 |
|
7 oz jar sweet red peppers drained |
| 1/4 |
c |
Olive oil |
| 3 |
tb |
White wine vinegar |
|
ds |
Cayenne pepper |
| 1/4 |
ts |
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
FOR THE DRESSING
FOR THE SALAD
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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