Side Pannel
Chicken-Pasta Salad with Roasted Red Pepper D
Chicken-Pasta Salad with Roasted Red Pepper D
- Recipe Submitted by ADMIN on 09/26/2007
Category: Diabetic, Salads
Ingredients List
- ------------------------------FOR THE DRESSING------------------------------
- 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
Directions
FOR THE SALAD
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
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
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
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
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