Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------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

-----------------------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

Source: Miami Herald, 8/17/95 format: Lisa Crawford, 8/4/96

Browse by categories