Chicken-pasta Salad With Roasted Red Pepper D Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
FOR THE DRESSING
1: 7 oz jar sweet red peppers drained,
1/4 cup: Olive oil,
3 tbsp: White wine vinegar,
ds Cayenne pepper,
1/4 tsp: Salt,
FOR THE SALAD
1/2 lbs: Penne or small pasta shells,
2 cup: Diced cooked chicken,
12: Cherry tomatoes, halved
Fresh basil or parsley for garnish,
Lettuce leaves,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp