Chicken-pasta Salad With Roasted Red Pepper Ddiabetic, salads ----FOR THE DRESSING---- 1 7 oz jar sweet red peppers drained 1/4 cup olive oil 3 tablespoon white wine vinegar 1 dash cayenne pepper 1/4 teaspoon salt ----FOR THE SALAD---- 1/2 lb penne or small pasta shells 2 cup diced cooked chicken 12 cherry tomatoes; halved 1 fresh basil or parsley for garnish 1 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 Source: Miami Herald, 8/17/95 format: Lisa Crawford, 8/4/96 |
