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