Ingredients
2 cup shredded cooked chicken
1 breast boned -- (1 pound)
2 cup cooked radiatore
1 (short fat rippled pasta)
1 cooked without salt or fat
1 1/2 cup diagonally sliced fresh snow
1 peas -- (1/2-inch)
1/2 cup diced red bell pepper
1/4 cup sliced green onions
8 oz sliced water chestnuts -- (1
1 can) drained
1/3 cup plain low-fat yogurt
2 1/2 tbsp low-sodium soy sauce
2 tbsp reduced-calorie mayonnaise
1/4 tsp pepper
1/8 tsp ground ginger
1 tbsp slivered almonds -- toasted
2 tsp slivered almonds -- toasted
Directions
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
From: Date:
Servings: 4 servings
Chinese Chicken Pasta Salad Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chicken Salad; Chinese; Italian
The History of Recipes
It is actually possible to trace the history of recipes far back into the far past, at least as far back as pharonic Egypt, and maybe even further. Interesting though that maybe, generally, these old records were just simple pictorial recipes for preparing meals.
As we move on, we find two recipe books which were published in the 1300s : one book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these two books are nothing to do with the indian food that appears on menues today, but rather descriptions of the types of food on the tables of the wealthy. By the advent of the 20th century, cookbooks were highly popular as a result of better eduction, increased leisure time and having more money. |
We hope you enjoy this Chinese Chicken Pasta Salad recipe.
