Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Shredded cooked chicken
Breast boned -- (1 pound)
2 c Cooked radiatore
(short fat rippled pasta)
Cooked without salt or fat
1 1/2 c Diagonally sliced fresh snow
Peas -- (1/2-inch)
1/2 c Diced red bell pepper
1/4 c Sliced green onions
8 oz Sliced water chestnuts -- (1
Can) drained
1/3 c Plain low-fat yogurt
2 1/2 tb Low-sodium soy sauce
2 tb Reduced-calorie mayonnaise
1/4 ts Pepper
1/8 ts Ground ginger
1 tb Slivered almonds -- toasted
2 ts Slivered almonds -- toasted

Combine first 6 ingredients in a large bowl; toss gently, and set
aside.

Combine yogurt and next 4 ingredients in a bowl; stir well. Add to
chicken mixture; toss gently to coat. Sprinkle with toasted slivered
almonds. Yield: 4 servings (serving size: 1-1/2 cups).

Recipe By : Cooking Light, May/Jun 1993, page 142

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