Cool chicken salad shells

Yield: 2 Servings

Measure Ingredient
\N \N Uncooked jumbo macaroni shells
5 \N Frozen artichoke hearts
3 tablespoons Reduced-fat mayonnaise
2 tablespoons Nonfat Italian dressing
¼ teaspoon Onion powder
1 cup Chopped cooked chicken breast, boned
¼ cup Finely chopped red bell pepper
2 tablespoons Chopped ripe olives
6 \N Fresh basil leaves

Cook macaroni in boiling water 3 minutes. Add artichoke hearts; reduce heat, and simmer 7 minutes or until tender. Drain and rinse under cold water; drain well. Set shells aside; chop artichoke hearts.

Combine mayonnaise, dressing, and onion powder in a bowl, and stir well.

Add artichokes, chicken, bell pepper, and olives, and stir well. Line each shell with a basil leaf; stuff with 3 tablespoons chicken mixture. Place in an airtight container; cover and chill. Yield: 2 servings (serving size: 3 stuffed shells).

Per serving: 402 Calories; 14g Fat (29% calories from fat); 39g Protein; 37g Carbohydrate; 70mg Cholesterol; 644mg Sodium Recipe by: Cooking Light, May 1995, page 130 Posted to MC-Recipe Digest V1 #407 by igor@... on Jan 28, 1997.

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