Ingredients:
FOR THE DRESSING
1 7 oz jar sweet red peppers drained
1/4 cup olive oil
3 tbsp white wine vinegar
1 dash cayenne pepper
1/4 tsp 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
Instructions:
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
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"Grasshopper always wrong in argument with chicken." - Book of Chan compiled by O.P.U sect.
Chicken-Pasta Salad With Roasted Red Pepper D Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
