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
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
Servings: 4 servings
Chicken-Pasta Salad With Roasted Red Pepper D Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Salad; Italian; Meat; Pasta
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We hope you enjoy this Chicken Pasta Salad With Roasted Red Pepper D recipe.
