Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Cooked rotini |
| 1 cup | Quartered cherry tomatoes |
| 1 cup | (4 oz.) Feta cheese; crumbled |
| ½ cup | Prepared low fat honey mustard or Caesar salad dressing |
| ⅓ cup | Lightly packed fresh basil leaves; cut into strips |
| ¼ cup | Chopped red onion |
| ¼ cup | Sun-dried tomatoes; drained, chopped |
| ¼ teaspoon | Pepper |
| 2 \N | Boneless skinless chicken breasts halves; grilled or broiled, cut into 1/4-inch slices |
Mix all ingredients except chicken.
Top pasta mixture with chicken. Serve warm or chilled.
Makes 4 servings. Variation:substitute 1 cup (4 oz.) sharp Cheddar cheese, cubed for Feta cheese.
Posted to EAT-LF Digest by Katherine Rodman <levya@...> on Apr 12, 1998