Chicken-pasta salad with roasted red pepper d

Yield: 4 Servings

Measure Ingredient
1 \N 7 oz jar sweet red peppers drained
¼ cup Olive oil
3 tablespoons White wine vinegar
\N dash Cayenne pepper
¼ teaspoon Salt
½ pounds Penne or small pasta shells
2 cups Diced cooked chicken
12 \N Cherry tomatoes; halved
\N \N Fresh basil or parsley for garnish
\N \N Lettuce leaves

FOR THE DRESSING

FOR THE SALAD

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: 1⅕ veg, 2⅘ bread, 2 meat, 2.7 fat Source: Miami Herald, 8/17/95 format: Lisa Crawford, 8/4/96

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