Fusilli-chicken Salad With Tropical Fruit Dressing

My brethren, the reason why you have not got contentment in the things of the world is not because you have not got enough of them. That is not the reason. But the reason is because they are not things proportionable to that immortal soul of yours that is capable of God Himself. Many men think that when they are troubled and have not got contentment, it is because they have but a little in the world, and if they had more then they would be content. That is just as if a man were hungry, and to satisfy his craving stomach he should gape and hold open his mouth to take in the wind, and then should think that the reason why he is not satisfied is because he has not got enough of the wind. No, the reason is because the thing is not suitable to a craving stomach.

Jeremiah Burroughs

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	t	Brown sugar
1	t	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 <[email protected]>  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 [email protected] on
Mar 10, 1998

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