| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
qt |
Water |
| 8 |
oz |
Fusilli |
| 1 |
c |
Juice packed pineapple chunks; with 1/4 cup juice reserved |
| 1/2 |
c |
Non fat mayonaise |
| 2 |
ts |
Brown sugar |
| 1 |
ts |
Curry powder |
| 1 |
c |
Drained; juice packed madarin orange sections |
| 2 |
|
Cooked skinless chicken breasts cutlets; about 4 ounces each, cut into thin strips |
| 1/2 |
c |
Chopped green bell pepper |
| 2 |
|
Scallions; chopped |
INSTRUCTIONS
From: Bulldogfla <Bulldogfla@aol.com>
Pasta twists are tossed with chicken, mandarin oranges, pineapple chunks,
and green bell pepper in a pineapple-curry dressing. Yeild 4 servings.
Bring water to a rapid boil in a large, covered pot. Slowly stir in pasta.
return water to a boil. Stir pasta with a long handled wooden fork to
prevent it from sticking together. Follow cooking time recommendations on
package. Pasta should be cooked through but still firm. Check for doneness
by biting into a piece of pasta rinsed in cold water. Drain cooked pasta in
a colander in the sink. alow to cool to room temperature.
Combine reserved pineapple juice, mayonnaise, brown sugar and curry powder
in a large bowl.
Stir in fusilli, pineapple chunks, mandarin oranges, chicken, green bell
pepper and scallions and mix well. Chill for 1 hour before serving.
Posted to recipelu-digest by jeryder@juno.com on Mar 10, 1998
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