| 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 <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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