Fusilli-chicken salad with tropical fruit dressing

Yield: 1 Servings

Measure Ingredient
4 quarts Water
8 ounces Fusilli
1 cup Juice packed pineapple chunks; with 1/4 cup juice reserved
½ cup Non fat mayonaise
2 teaspoons Brown sugar
1 teaspoon Curry powder
1 cup Drained; juice packed madarin orange sections
2 \N Cooked skinless chicken breasts cutlets; about 4 ounces each, cut into thin strips
½ cup Chopped green bell pepper
2 \N Scallions; chopped

From: Bulldogfla <Bulldogfla@...> Pasta twists are tossed with chicken, mandarin oranges, pineapple chunks, and green bell pepper in a pineapple-curry dressing. Yeild 4 servings.

Bring water to a rapid boil in a large, covered pot. Slowly stir in pasta.

return water to a boil. Stir pasta with a long handled wooden fork to prevent it from sticking together. Follow cooking time recommendations on package. Pasta should be cooked through but still firm. Check for doneness by biting into a piece of pasta rinsed in cold water. Drain cooked pasta in a colander in the sink. alow to cool to room temperature.

Combine reserved pineapple juice, mayonnaise, brown sugar and curry powder in a large bowl.

Stir in fusilli, pineapple chunks, mandarin oranges, chicken, green bell pepper and scallions and mix well. Chill for 1 hour before serving.

Posted to recipelu-digest by jeryder@... on Mar 10, 1998

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