| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken, Pasta, Salads | 1 | Servings | |
INGREDIENTS
| 12 | oz | Mendicino Rainbow Pasta |
| corkscrew pasta | ||
| 1 | T | Olive oil |
| 1/4 | c | Mayonnaise |
| 1/4 | c | Sour cream |
| 1/2 | c | Marinated artichokes |
| 1/4 | c | Parmesan cheese |
| 1 | Lemon, juiced | |
| 1 | Clove garlic | |
| 1/2 | c | Chicken, cubed |
| 1/2 | c | Broccoli florets |
| 1/4 | c | Red bell pepper |
| 2 | T | Sliced olives |
| 2 | T | Fresh basil, chopped |
| Salt and pepper, to taste |
INSTRUCTIONS
Boil pasta until tender (4-6 minutes), rinse immediately with cold water and add 1 T olive oil. In a blender combine mayonnaise, sour cream, artichoke, parmesan, lemon, garlic. Blend until smooth. In large bowl combine pasta and the last 5 ingredients. Toss together with dressing. Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 08:24:26 -0400 From: Betsy Burtis <BuddoB@AOL.COM> Recipe By : Mendicino Pasta Co.
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Nutrition (calculated from recipe ingredients)
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Calories: 693
Calories From Fat: 483
Total Fat: 54.8g
Cholesterol: 67.2mg
Sodium: 1448.3mg
Potassium: 877.8mg
Carbohydrates: 38.3g
Fiber: 9.2g
Sugar: 8.6g
Protein: 19.5g